Coconut Curry Lentil Soup

I was never a big fan of lentils growing up, but the past couple of years I’ve really been appreciating their nutritious versatility. So when I saw a recipe called “Best Lentil Soup” I wanted to try it. At the same time I was very skeptical. Best? In the whole wide world? I kinda doubt it. But now I want to try it to see just how good it is, because it probably is good. But best is a really big word.

Do you know what? This is a really good lentil soup. I’m taking out that word “best” because I certainly have not tried all the lentil soups in the world, and don’t feel that this soup could accurately make that claim without trying hundreds more lentil soups. But it IS delicious. It’s creamy, comforting, and leaves your tummy feeling all warm and fuzzy and satisfied. It has a bit of zing from ginger and curry, and a bit of acidity from fresh lemon to round off the creamy coconut base. Plus it comes together quickly and is freezer friendly.

So if you, like me, are craving and enjoying all the comforting food and clothes and activities that come with fall, then you should try out this soup!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe lightly adapted from Love and Lemons

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Coconut Curry Lentil Soup

Serves 4-6

Ingredients:

• 2 Tbsp / 28g oil

• 1 medium onion, finely chopped

• 4 garlic cloves, minced

• 3 Tbsp fresh ginger, grated

• 1 Tbsp mild curry powder

• 1/4 tsp crushed red pepper flakes

• 28oz / 800g canned fire-roasted or regular diced tomatoes

• 1 cup dry lentils

• 2 1/2 cups / 593g water

• 1 14oz / 400g can coconut milk

• Salt and pepper to taste

• Generous handful of cilantro, roughly chopped

• Lemon or lime wedges, for serving

Directions:

1. Heat oil in a large pot over medium heat. Add onion and cook until translucent and soft, about 5 minutes, stirring occasionally.
   

2. Add garlic, ginger, curry powder, and red pepper flakes. Cook until fragrant, 1-2 minutes, stirring frequently.
   

3. Add in the tomatoes, lentils, water, coconut milk, a generous pinch of salt and pepper. Bring to a boil then turn down heat. Cover and simmer for 25-35 minutes, or until lentils are tender, stirring occasionally. Taste and adjust salt and pepper, as desired.
   

4. Turn off heat and stir in cilantro. Serve with lemon wedges and crusty bread, rice, or your choice of side.
   

Jenny’s Notes:

• This can also be made in the crockpot! Simply add all ingredients except for cilantro and lemon to a slowcooker and cook on low 6-8 hours or on high 3-4 hours, until lentils are tender. Stir in cilantro just before serving.

• The length of time until lentils are tender will depend on the type you are using, whether brown, green, red, etc., and all work just fine in this recipe.

• If soup becomes too thick, add more water as needed to thin it out.

Vegan, gluten-free, curry, best lentil soup

Dinner, soup

American

Yield: 4-6

Author: Jennyblogs

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Coconut Curry Lentil Soup

Creamy coconut curry lentil soup with lemon and cilantro

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 2 Tbsp / 28g oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 3 Tbsp fresh ginger, grated
• 1 Tbsp mild curry powder
• 1/4 tsp crushed red pepper flakes
• 28oz / 800g canned fire-roasted or regular diced tomatoes
• 1 cup dry lentils
• 2 1/2 cups / 593g water
• 1 14oz / 400g can coconut milk
• Salt and pepper to taste
• Generous handful of cilantro, roughly chopped
• Lemon or lime wedges, for serving

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until translucent and soft, about 5 minutes, stirring occasionally.
2. Add garlic, ginger, curry powder, and red pepper flakes. Cook until fragrant, 1-2 minutes, stirring frequently.
3. Add in the tomatoes, lentils, water, coconut milk, a generous pinch of salt and pepper. Bring to a boil then turn down heat. Cover and simmer for 25-35 minutes, or until lentils are tender, stirring occasionally. Taste and adjust salt and pepper, as desired.
4. Turn off heat and stir in cilantro. Serve with lemon wedges and crusty bread, rice, or your choice of side.

Notes:

• This can also be made in the crockpot! Simply add all ingredients except for cilantro and lemon to a slowcooker and cook on low 6-8 hours or on high 3-4 hours, until lentils are tender. Stir in cilantro just before serving.
• The length of time until lentils are tender will depend on the type you are using, whether brown, green, red, etc., and all work just fine in this recipe.
• If soup becomes too thick, add more water as needed to thin it out.

Calories

470.36

Fat (grams)

29.45

Sat. Fat (grams)

19.52

Carbs (grams)

42.84

Fiber (grams)

8.43

Net carbs

34.41

Sugar (grams)

4.14

Protein (grams)

15.62

Sodium (milligrams)

160.15

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2020/10/31/1v9wrzjq3xlv7z7b9eachzdw3n5isn

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Butternut Squash and Sage Pasta

It’s fall and not only has the Charlie Brown Great Pumpkin arrived, but so have all the gourds!

There are many types but the good news is they are all delicious (opinion) and are often quite interchangeable. Unless you’re making spaghetti squash. Then you need spaghetti squash. Also, spaghetti squash is super delicious with marinara and parmesan cheese. I’m hungry now!

In fact today’s recipe is, in a way, spaghetti squash. The principal difference is that instead of the noodles being spaghetti squash the actual spaghetti is covered in a wonderfully flavored, creamy, cheesy, butternut squash sauce! With sage, apple, onion, celery, and basically all of the best autumn flavors in one. Even just the first step of this dish, sautéeing onions in butter, made me so happy and nostalgic. Why? Because onions cooking in butter reminds me of my mom’s stuffing recipe. And it’s the best, obviously.

Making this pasta is quite simple, cooking some veggies on the stove and then blending them at the end. Finish some spaghetti in the sauce, sprinkle with Pecorino Romano cheese and you’ve got yourself a delectably seasonal meal!

I love it so much. In fact, it makes quite a bit of sauce so I am able to stick some in the fridge AND freezer! The quantity of sauce may vary slightly depending on how thick or thin you like your sauce and how exact you are with vegetable ingredients. I tend to be over-generous on portions.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Jake Cohen at the feedfeed

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Butternut Squash and Sage Pasta

Serves 4-6 with leftover sauce for another meal

Ingredients:

• 4 Tbsp / 56g butter

• 1 medium onion, chopped

• 1 1/2 pounds / 675g peeled and chopped butternut squash

• 2-3 stalks celery, chopped

• 1 apple, chopped

• generous Tbsp of chopped fresh sage

• 3/4 cup / 178g milk

• 1 lb / 500g package spaghetti

• 1/2 cup / 50g shredded parmigiano reggiano

• 1/2 cup / 50g shredded fontal or other good melting cheese

• 1/2 cup / 50g shredded pecorino romano, plus more for finishing

• salt and pepper to taste

Directions:

1. In a large pan over medium heat, melt butter. Add onions, stirring occasionally, until mostly translucent, about 5 minutes.

2. Add squash, celery, apple, and sage; continue to cook until things start to caramelize, about 5 minutes.

3. Add milk. Stir and cover, allowing to cook until vegetables are tender, about 10 minutes. Note: The milk may look a bit curdled, which is fine since everything will be blended in the end.

4. While the vegetables are simmering, place a large pot of water over high heat. Just before boiling, salt the water. When the water is boiling and salt has dissolved, add pasta and cook according to package directions.

5. When the vegetables are tender, either blend with an immersion blender or transfer to a blender. Blend until smooth. Stir in the three cheeses and salt and pepper to taste.

6. When the pasta is cooked al dente, drain, reserving 1 cup / 237g of pasta water. Return pasta to pan and toss in desired quantity of sauce. If the sauce is too thick, add reserved pasta water until desired consistency is reached.

7. Serve with a generous dusting of pecorino romano.

Jenny’s Notes:

• This recipe makes a generous amount of sauce, so you can choose to refrigerate the leftovers (will probably be enough for another 4-6 servings) for a few days or stick it in the freezer for a future quick dinner!

• Feel free to use other kinds of squash or even pumpkin! The other night when I made this the store had run out of Butternut so I selected another Tuscan variety and it was lovely! Just keep in mind that the different squashes may have different starch levels and may affect how thick or thin the sauce will end up, which you can adjust by adding the pasta water at the end.

• Play with the cheeses you use! Parmigiano reggiano, or parmesan, is a wonderfully nutty, aged cheese that you probably already have because it is amazing on almost everything. Fontal is an inexpensive but wonderful melting cheese which I generally have on hand, but you could also use gruyere, gouda, fontina, cheddar, etc. The one I recommend you splurge on would be the Pecorino Romano, which is an aged sheep’s milk cheese. There are many different varieties, those aged in walnut leaves or with truffles, young or aged, easily identified by the word “pecorino” usually followed by it’s defining factor. Pecorino Romano is one of the most exported cheeses from Italy and is aged a minimum of 5 months, giving it a wonderful sharp flavor that pairs so well with our velvety, squashy pasta today.

pasta, fall recipe, butternut squash, sage, seasonal pasta, pecorino romano, butternut squash sauce

dinner, pasta

American

Yield: 4-6 + extra sauce for another meal

Author: Jennyblogs

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Butternut Squash and Sage Pasta

A perfectly seasonal pasta with a creamy, cheesy butternut squash and sage sauce.

Cook time: 40 MinTotal time: 40 Min

Ingredients:

• 4 Tbsp / 56g butter
• 1 medium onion, chopped
• 1 1/2 pounds / 675g peeled and chopped butternut squash
• 2-3 stalks celery, chopped
• 1 apple, chopped
• generous Tbsp of chopped fresh sage
• 3/4 cup / 178g milk
• 1 lb / 500g package spaghetti
• 1/2 cup / 50g shredded parmigiano reggiano
• 1/2 cup / 50g shredded fontal or other good melting cheese
• 1/2 cup / 50g shredded pecorino romano, plus more for finishing
• salt and pepper to taste

Instructions:

1. In a large pan over medium heat, melt butter. Add onions, stirring occasionally, until mostly translucent, about 5 minutes.
2. Add squash, celery, apple, and sage; continue to cook until things start to caramelize, about 5 minutes.
3. Add milk. Stir and cover, allowing to cook until vegetables are tender, about 10 minutes. Note: The milk may look a bit curdled, which is fine since everything will be blended in the end.
4. While the vegetables are simmering, place a large pot of water over high heat. Just before boiling, salt the water. When the water is boiling and salt has dissolved, add pasta and cook according to package directions.
5. When the vegetables are tender, either blend with an immersion blender or transfer to a blender. Blend until smooth. Stir in the three cheeses and salt and pepper to taste.
6. When the pasta is cooked al dente, drain, reserving 1 cup / 237g of pasta water. Return pasta to pan and toss in desired quantity of sauce. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
7. Serve with a generous dusting of pecorino romano.

Notes:

This recipe makes a generous amount of sauce, so you can choose to refrigerate the leftovers (will probably be enough for another 4-6 servings) for a few days or stick it in the freezer for a future quick dinner! Feel free to use other kinds of squash or even pumpkin! Just keep in mind that the different squashes may have different starch levels and may affect how thick or thin the sauce will end up, which you can adjust by adding the pasta water at the end. Play with the cheeses you use! Parmigiano reggiano, or parmesan, is a wonderfully nutty, aged cheese that you probably already have because it is amazing on almost everything. Fontal is an inexpensive but wonderful melting cheese which I generally have on hand, but you could also use gruyere, gouda, fontina, cheddar, etc. The one I recommend you splurge on would be the Pecorino Romano, which is an aged sheep’s milk cheese. There are many different varieties, those aged in walnut leaves or with truffles, young or aged, easily identified by the word “pecorino” usually followed by it’s defining factor. Pecorino Romano is one of the most exported cheeses from Italy and is aged a minimum of 5 months, giving it a wonderful sharp flavor that pairs so well with our velvety, squashy pasta today.

Calories

375.87

Fat (grams)

23.82

Sat. Fat (grams)

14.35

Carbs (grams)

68.67

Fiber (grams)

8.85

Net carbs

59.83

Sugar (grams)

13.66

Protein (grams)

21.97

Sodium (milligrams)

691.50

Cholesterol (grams)

66.70

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2019/11/9/butternut-squash-pasta

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Pumpkin Cheesecake Swirled Brownies

Happy October!

I realize I’m a tad bit late as it’s almost November, but I’ve been MIA here on the blog for the past 3 weeks. I flew to meet some of my family in Paris and IT WAS A DREAM. All the hugs and jokes, pastries, sight-seeing, adventures, and everything else that happens when in Paris with some Morris family. We fit right in, people kept mistaking us for Parisians with our striped shirts, berets, and flawless French while taking photos constantly. I should probably write a blog about it when I get back.

Just kidding, just kidding.

I already miss my family so much. Nothing like watching your family fly away and suddenly feeling like my 18-year-old self again watching my parents drive away after having helped me move to Mississippi. I miss Paris too. Another thing I really enjoyed was the real fall weather there. Paris weather is actually quite similar to my hometown in Traverse City, Michigan. Except that Paris isn’t under 2+ feet of snow for 4+ months…meanwhile I left Florence still reaching into the high 70’s and 80’s (Fahrenheit), and returned to the same temperatures. In Paris I actually needed the sweaters, coats, boots, and hot beverages and it felt so right. C’mon Firenze, you can do it! Chilly temperatures for some serious fall-ing.

Until Firenze decides to get its act together, these rich chocolate brownies with a spiced pumpkin cream cheese swirl can help out.

While I didn’t bake or blog in Paris (why would I bake when world-class pastries are so cheap and at my doorstep??) I did whip up some autumn and pumpkin goodies and took photos of the blog-worthy ones before coming because I planned ahead! One catch though, I meant to post this WHILE I was in Paris, but that just didn’t happen and I’m ok with it. I was eating pain au chocolat, chaussons aux pommes, and macarons.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

A recipe by Jenny.

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Pumpkin Cheesecake Swirled Brownies

Serves 9-12

Ingredients:

For the Brownies

• scant 1/2 cup / 85g oil

• 1 cup / 200g sugar

• 1 egg

• 1 1/2 tsp vanilla extract

• 1/3 cup / 33g unsweetened cocoa powder

• 1/4 tsp salt

• 1/2 cup / 60g all-purpose flour

For the Pumpkin Cheesecake Swirl

• 4 oz / 115g cream cheese, softened

• 1/4 cup / 60g pumpkin purée

• 2 Tbsp / 25g sugar

• 1/4 tsp cinnamon

• dash of ginger

• dash of nutmeg

• dash of cloves

Directions

Make the Brownies

Oven 350°F / 177°C.  Lightly greased 8x8in / 20x20cm pan.

1. In a large mixing bowl, combine oil and sugar.  Beat in egg and vanilla.  Add cocoa powder and salt.  Mix in flour until just combined. 

2. Pour into prepared pan and smooth with a spatula.

Make the Pumpkin Cheesecake Swirl

1. In a medium bowl, beat together cream cheese, pumpkin, sugar, and spices until smooth and creamy. This can be done with a spoon or in a stand mixer.

2. Dollop pumpkin cheesecake by spoonful over brownie batter. Use a a knife or the edge of a spatula to smooth and swirl pumpkin cheesecake into brownie batter.

3. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean.  Allow to cool.

Jenny’s Notes:

• The brownie batter and cream cheese will be thick and may stick up in places where it has been swirled, that’s ok, just do your best to smooth it down so everything is mostly level.

brownies, pumpkin spice, pumpkin cream cheese, fall recipe

dessert

American

Yield: 9

Author: Jennyblogs

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Pumpkin Cheesecake Swirled Brownies

Fudgy chocolate brownies with a spiced cream cheese swirl.

prep time: 20 Mcook time: 25 Mtotal time: 45 M

ingredients:

For the Brownies

• scant 1/2 cup / 85g oil
• 1 cup / 200g sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 1/3 cup / 33g unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup / 60g all-purpose flour

For the Pumpkin Cheesecake Swirl

• 4 oz / 115g cream cheese, softened
• 1/4 cup / 60g pumpkin purée
• 2 Tbsp / 25g sugar
• 1/4 tsp cinnamon
• dash of ginger
• dash of nutmeg
• dash of cloves

instructions:

How to cook Pumpkin Cheesecake Swirled Brownies

Make the Brownies

1. Oven 350°F / 177°C. Lightly greased 8x8in / 20x20cm pan.
2. In a large mixing bowl, combine oil and sugar. Beat in egg and vanilla. Add cocoa powder and salt. Mix in flour until just combined.
3. Pour into prepared pan and smooth with a spatula.

Make the Pumpkin Cheesecake Swirl

1. In a medium bowl, beat together cream cheese, pumpkin, sugar, and spices until smooth and creamy. This can be done with a spoon or in a stand mixer.
2. Dollop pumpkin cheesecake by spoonful over brownie batter. Use a a knife or the edge of a spatula to smooth and swirl pumpkin cheesecake into brownie batter.
3. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean. Allow to cool.

NOTES:

The brownie batter and cream cheese will be thick and may stick up in places where it has been swirled, that’s ok, just do your best to smooth it down so everything is mostly level.

Calories

277.12

Fat (grams)

14.78

Sat. Fat (grams)

3.39

Carbs (grams)

28.67

Fiber (grams)

0.98

Net carbs

27.68

Sugar (grams)

25.76

Protein (grams)

2.30

Sodium (milligrams)

113.35

Cholesterol (grams)

33.57

Nutritional information is approximate. Based on 9 servings.

https://jennyblogs.com/blog/2019/9/29/pumpkin-cheesecake-swirled-brownies

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White Chocolate Cranberry Pumpkin Cookies

Happy official fall and pumpkin season!!!

Starting off the season with soft, fluffy pumpkin cookies stuffed with white chocolate and cranberries with a hint of orange. These are lightly sweet which helps the white chocolate shine and offset the tartness of the cranberries. A bit of orange extract makes the whole combo into this deliciously bright fall offering.

Aside from the orange, these cookies are similar to my White Chocolate Cranberry Oatmeal Cookies. Same condiments, different cookie. One a light and fluffy ode to fall, another a chewy classic oatmeal cookie. Both scrumptious.

Before writing up this recipe I felt a twinge of pumpkin guilt. You know, the I’m making and sharing so many pumpkin recipes and desserts that maybe everyone is already sick of them except me? Then I remembered that I actually haven’t shared any truly fall recipes on the blog yet this year! I somehow managed to hold myself off until after the autumn solstice. That doesn’t mean I haven’t been baking fally things, uh uh no. I’ve already opened one of my precious cans of pumpkin from the States (what I did with the extra room in my baggage because a small can of pumpkin costs almost 5euro in Florence) and squeaked out a batch of these pumpkin cookies, brownies with a spiced pumpkin cream cheese swirl, and pumpkin streusel coffee cake. Fall, I welcome thee with open arms.

So, I hope wherever you are in the world, you share my love for autumnal things, and enjoy baking up these White Chocolate Cranberry Pumpkin Cookies, don a sweater and some cozy socks, and read a book with a nice mug of tea. Hopefully your weather allows for that.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Some the Wiser

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White Chocolate Cranberry Pumpkin Cookies

Makes about 2 dozen cookies

Ingredients:

• 1 cup / 240g pumpkin purée

• 1 1/4 cups / 250g sugar

• 1 egg

• scant 1/2 cup / 90g oil

• 1 tsp vanilla extract

• 1/4 tsp orange extract

• 2 1/2 cups / 300g all-purpose flour

• 1 tsp cinnamon

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 3/4 cup / 105g dried cranberries

• 3/4 cup / 127g white chocolate chips

Directions:

Oven 350°F / 177°C. Baking sheet lined with parchment paper, silpat, or greased.

1. Combine pumpkin, sugar, egg, oil, and extracts in a large bowl.

2. In another medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt.

3. Add dry ingredients, cranberries, and white chocolate chips to wet ingredients, stirring until evenly moistened.

4. Drop by generous spoonful onto prepared baking sheet and bake for 9-12 minutes, or until bottom of cookies are golden brown and the center still looks a bit wet.

Jenny’s Notes:

• I used half goji berries half cranberries last time and really liked it. Dried cranberries usually have loads of sugar and I liked that the goji berries were unsweetened.

cookies, pumpkin, white chocolate chips, cinnamon, orange, cranberry, goji berry, fall recipe

dessert

American

Yield: 24-26

Author: Jennyblogs

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White Chocolate Cranberry Pumpkin Cookies

Soft and fluffy pumpkin cookies loaded with mini white chocolate chips, dried cranberries, and goji berries with a hint of orange and cinnamon.

prep time: 25 Mcook time: 12 Mtotal time: 37 M

ingredients:

• 1 cup / 240g pumpkin purée
• 1 1/4 cups / 250g sugar
• 1 egg
• scant 1/2 cup / 90g oil
• 1 tsp vanilla extract
• 1/4 tsp orange extract
• 2 1/2 cups / 300g all-purpose flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup / 105g dried cranberries
• 3/4 cup / 127g white chocolate chips

instructions:

How to cook White Chocolate Cranberry Pumpkin Cookies

1. Oven 350°F / 177°C. Baking sheet lined with parchment paper, silpat, or greased.
2. Combine pumpkin, sugar, egg, oil, and extracts in a large bowl.
3. In another medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt.
4. Add dry ingredients, cranberries, and white chocolate chips to wet ingredients, stirring until evenly moistened.
5. Drop by generous spoonful onto prepared baking sheet and bake for 9-12 minutes, or until bottom of cookies are golden brown and the center still looks a bit wet.

NOTES:

I used half goji berries half cranberries last time and really liked it. Dried cranberries usually have loads of sugar and I liked that the goji berries were unsweetened.

Calories

168.23

Fat (grams)

5.85

Sat. Fat (grams)

1.37

Carbs (grams)

27.70

Fiber (grams)

0.93

Net carbs

26.77

Sugar (grams)

17.09

Protein (grams)

1.99

Sodium (milligrams)

130.03

Cholesterol (grams)

8.86

Nutritional information is approximate. Based on 24 servings.

https://jennyblogs.com/blog/2019/9/26/white-chocolate-cranberry-pumpkin-cookies

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Pumpkin Pudding

Fall is coming fall is coming! Or, autumn is coming autumn is coming! Either way, I’m excited. I love the changing of seasons and the different nostalgias and expectations that come with each one. Living in Italy, the nostalgia is a little bit stronger. Autumn is still autumn, but the changes are a little less distinct, and the comfort of knowing where to pick out the best pumpkins and buy the best apple cider is not something I have down pat yet. It’s not even that easy, finding the new places to do the things you’ve always done, because some things aren’t done here, or at least not in the magnitude they are in the States. Pumpkins will be few and far between, unless you’re lucky enough to stumble upon some markets that have the mini gourds; apple cider is practically nonexistent; trick-or-treating happens, but most Italians wear scary costumes instead of characters; the leaf change is not the brilliant red, orange, and yellows like in Michigan, but more of a subtle green-to-yellow with the occasional leaves fluttering down. Despite the differences with what I grew up with, there are still oodles of things I love to do to make my home fall-y and to welcome the chilly evenings. Lighting candles, brewing tea, pulling out the fuzzy socks and sweaters (even if I’d be sweating if I actually tried to wear them yet) and baking and eating lots of fall goodies that include pumpkin, cinnamon, and spices, breads, soups, and hearty autumn recipes.

Now that I’m officially feeling ready for fall after dwelling in those thoughts, what are we making? Pumpkin Pudding! It’s like pumpkin pie, but without all the fuss of the crust. This is great to make in the time leading up to Thanksgiving, because you’re not ruining your appetite for pumpkin pie (you can’t call it pie if it doesn’t have a crust, therefore, totally different) while not wasting time NOT eating pumpkin. Oh, and so, so easy.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe from my mama

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Pumpkin Pudding

Serves: 4-6

Ingredients:

• 15 oz / 425g pumpkin purée

• 2/3 cup / 132g sugar

• 1/2 tsp / 2.5g salt

• 1 tsp / 5g cinnamon

• 1/2 tsp / 2.5g ginger

• 1/4 tsp / 1g cloves

• 1 cup / 237g milk of choice

Directions:

Oven 375°F / 190°C. Lightly grease an 8x8in / 20x20cm baking pan.

1. Mix all ingredients in a bowl until smooth.

2. Pour into prepared pan; bake for 20-25 minutes in preheated oven until edges are bubbling.

Jenny’s Notes:

• To dress this lovely and simple dessert up you can top it with confectioner’s sugar or crumbled cookies such as shortbread or Nilla Wafers, or serve with ice cream and/or whipped cream.

• This recipe is gluten free, vegan (if you use a milk substitute like coconut or almond), and probably many of the other diet fads that I can’t quite keep track of. Eat up!

American

Yield: 4-6

Author: Jennyblogs

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Pumpkin Pudding

Like pumpkin pie but without the hassle of the crust. Gluten-free and can easily be made vegan.

Prep time: 10 MCook time: 25 MTotal time: 35 M

Ingredients:

• 15 oz / 425g pumpkin purée
• 2/3 cup / 132g sugar
• 1/2 tsp / 2.5g salt
• 1 tsp / 5g cinnamon
• 1/2 tsp / 2.5g ginger
• 1/4 tsp / 1g cloves
• 1 cup / 237g milk of choice

Instructions:

1. Oven 375F / 190C. Lightly greased 8x8in / 20x20cm baking pan.
2. Mix all ingredients in a bowl until smooth.
3. Pour into prepared pan; bake for 20-25 minutes in preheated oven until edges are bubbling.

Notes:

To dress this lovely and simple dessert up you can top it with confectioner’s sugar or crumbled cookies such as shortbread or Nilla Wafers, or serve with ice cream and/or whipped cream. This recipe is gluten free, vegan (if you use a milk substitute like coconut or almond), and probably many of the other diet fads that I can’t quite keep track of. Eat up!

Calories

198.32

Fat (grams)

1.49

Sat. Fat (grams)

0.88

Carbs (grams)

45.81

Fiber (grams)

3.85

Net carbs

41.97

Sugar (grams)

36.49

Protein (grams)

3.31

Sodium (milligrams)

279.59

Cholesterol (grams)

4.74

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2018/9/17/pumpkin-pudding

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The slowly melting confectioner’s sugar…

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Pumpkin Cinnamon Swirl Bread

Pumpkin Bread. No, not that wonderful, dense, quick-bread pumpkin bread, but a light, yeasted bread made with PUMPKIN and spiced with nutmeg and ginger!!! And a beautiful cinnamon swirl. It makes a-may-zing toast. I think I say that about all my bread recipes. But it’s the truth. And I love toast.

Do you want to know something really sad, though? (You’re maybe thinking, uh no, scrolllll.) I’m blogging about this bread, and I can’t even eat it. (By choice, I guess I like to punish my body??) I’m going to tell you about it.

Ever heard of Whole30?  Me neither, up until last year.  Actually, New Year's Eve.  (Yes, only 2 weeks ago.  I know, I know, those "last year" jokes are so old, but I still get SO much entertainment out of them.  Too much.)  Anyway, I read about the Whole30 in an email from this informative and entertaining fitness site called Greatist.   Like all normal people, my first thought when I see things like ice cream and strange diets is to say, "I WANT TO BE A PART OF THAT."  Actually, I prefer the ice cream to be a part of me, meaning I ate it. 

I am not normally a spontaneous person by any means, but two days later I had commenced my very own #Whole30January.  Without even reading all the way through the guidelines.  It's almost easier to list what you can eat than what you can't.  But I'll start with what you can't, just because it's fun and I like to complain about it.  It's not even all that hard.  Especially with a buddy.  Just ask my Mom, she just loves doing this with me.

Not allowed:

1. grain (not even quinoa)

2. dairy (guess that ice cream is not going to become a part of me after all)

3. sugar (say no to stevia)

4. soy (watch out for sneaky ingredients like soy lecithin)

5. alcohol (put down the vanilla extract)

6. legumes (think beans and peanuts)

7. sketchy preservatives like carageenan

That leaves you with veggies, fruits, eggs, nuts, meat, and all the sadness you want.  But you may not take any of those approved items and combine them to create something in the "cheat" category.  For example, you cannot combine eggs and bananas and pour it onto a griddle because that would be a pancake.  The goal is to break you of unhealthy relationships with food.  So instead of replacing everything you normally eat with healthier versions (because at the end of the 30 days you will most likely go back to the exact same way you ate before, and then nothing has changed) the goal is to explore and create new delicious and nutritious (and sad) food.  Ha ok I'm done being sardonic.  If you want to read more about Whole30, click here.  

So in the midst of these January blues and food sadness, I will share with you this recipe for pumpkin cinnamon swirl bread so you can eat it in my stead.  While you're at it, would you also eat some cheese and every other kind of bread that exists for me?  Thanks. 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Cooking Classy

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Pumpkin Cinnamon Swirl Bread

Makes 1 loaf

Ingredients:

For the Bread

• 2 1/4 tsp / 7g active dry yeast

• 1/4 cup / 60g warm water, 110°F / 43°F

• 1/4 cup / 50g + 1/2 tsp sugar

• 1/4 cup / 60g warm milk, 110°F / 43°C

• 2 Tbsp / 42g molasses

• 3/4 tsp salt

• 1 Tbsp / 14g oil

• 1/4 tsp nutmeg

• 1/4 tsp ginger

• 1 egg

• 1 cup / 246g pumpkin puree

• 3 1/2 - 4 cups / 420g - 480g all-purpose flour

For the Cinnamon Swirl

• 1 1/2 Tbsp / 21g butter, melted

• 1/3 cup / 67g brown sugar

• 2 tsp cinnamon

Directions:

Make the Bread

Oven 375°F / 190°C.  1 greased bread pan, approximately 9x5in / 23x13cm.

1. In the bowl of a stand mixer combine yeast, water, and 1/2 tsp of sugar.  Allow to sit until yeast starts to bubble, about 5 minutes.

2. Stir in the milk, molasses, remaining sugar, salt, oil, nutmeg, ginger, egg, and pumpkin until combined. 

3. Switch to a dough hook and slowly add flour.  Continue adding flour until a soft, but not too sticky dough is achieved. 

4. Turn dough out onto a lightly floured surface and knead for 1-2 minutes. 

5. Place in an oiled bowl, flip so that both sides are oiled, and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour. 

6. While the bread is rising, whisk together brown sugar and cinnamon in a small bowl.  Set aside.

7. When the bread is doubled in size, punch down and turn out onto a lightly floured surface.  Roll out into a rectangle, about 22x8in / 56x20cm. 

8. Spread melted butter over dough, going within 1/2in / 1cm of edge.  Sprinkle cinnamon sugar mixture evenly over butter.

9. Starting from one of the short sides (the approximate 8in / 20cm) roll dough into a loaf.  Place in prepared loaf pan seam side down. 

10. Cover with a towel and let rise again until doubled in size, about 45 minutes. 

11. Bake in preheated oven for 35-40 minutes, or until bread sounds hollow to the tap and an internal temperature reaches about 190°F / 88°C. 

Jenny's Notes:

• If using instant yeast instead of instant active dry yeast, you can skip step 1. and add all the ingredients from step 1. and 2. together, then proceed to step 3. The reason for this is because active dry yeast is dried and needs to be reactivated in some warm liquid and a bit of sugar before adding to the rest of the ingredients. Instant yeast is ready to be added in without any extra prep.

• This bread is delicious toasted!  And if you're really a pumpkin fan, might I mention pumpkin butter?

yeasted bread, yeast, pumpkin puree, canned pumpkin, pumpkin bread, cinnamon swirl

bread, breakfast

American

Yield: 12-14

Author: Jennyblogs

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Pumpkin Cinnamon Swirl Bread

Light, yeasted pumpkin bread spiced with ginger and nutmeg with a beautiful cinnamon swirl.

prep time: 50 Mcook time: 40 Mtotal time: 90 M

ingredients:

For the Bread

• 2 1/4 tsp / 7g active dry yeast
• 1/4 cup / 60g warm water, 110°F / 43°F
• 1/4 cup / 50g + 1/2 tsp sugar
• 1/4 cup / 60g warm milk, 110°F / 43°C
• 2 Tbsp / 42g molasses
• 3/4 tsp salt
• 1 Tbsp / 14g oil
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 egg
• 1 cup / 246g pumpkin puree
• 3 1/2 - 4 cups / 420g - 480g all-purpose flour

For the Cinnamon Swirl

• 1 1/2 Tbsp / 21g butter, melted
• 1/3 cup / 67g brown sugar
• 2 tsp cinnamon

instructions:

How to cook Pumpkin Cinnamon Swirl Bread

Make the Bread

1. Oven 375°F / 190°C. 1 greased bread pan, approximately 9x5in / 23x13cm.
2. In the bowl of a stand mixer combine yeast, water, and 1/2 tsp of sugar. Allow to sit until yeast starts to bubble, about 5 minutes.
3. Stir in the milk, molasses, remaining sugar, salt, oil, nutmeg, ginger, egg, and pumpkin until combined.
4. Switch to a dough hook and slowly add flour. Continue adding flour until a soft, but not too sticky dough is achieved.
5. Turn dough out onto a lightly floured surface and knead for 1-2 minutes.
6. Place in an oiled bowl, flip so that both sides are oiled, and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour.
7. While the bread is rising, whisk together brown sugar and cinnamon in a small bowl. Set aside.
8. When the bread is doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a rectangle, about 22x8in / 56x20cm.
9. Spread melted butter over dough, going within 1/2in / 1cm of edge. Sprinkle cinnamon sugar mixture evenly over butter.
10. Starting from one of the short sides (the approximate 8in / 20cm) roll dough into a loaf. Place in prepared loaf pan seam side down.
11. Cover with a towel and let rise again until doubled in size, about 45 minutes.
12. Bake in preheated oven for 35-40 minutes, or until bread sounds hollow to the tap and an internal temperature reaches about 190°F / 88°C.

NOTES:

If using instant yeast instead of instant active dry yeast, you can skip step 1. and add all the ingredients from step 1. and 2. together, then proceed to step 3. The reason for this is because active dry yeast is dried and needs to be reactivated in some warm liquid and a bit of sugar before adding to the rest of the ingredients. Instant yeast is ready to be added in without any extra prep.

Calories

219.22

Fat (grams)

3.60

Sat. Fat (grams)

1.28

Carbs (grams)

41.35

Fiber (grams)

2.07

Net carbs

39.28

Sugar (grams)

9.02

Protein (grams)

5.33

Sodium (milligrams)

170.35

Cholesterol (grams)

19.66

Nutritional information is approximate and based on 12 servings.

https://jennyblogs.com/blog/2017/1/12/pumpkin-cinnamon-swirl-bread

Created using The Recipes Generator

What lurks in the darkness...

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Caramel Toffee Cheesecake

Happy Thanksgiving!  I am thankful for so many things.  One of those things is cheesecake. 

Especially a caramel cheesecake with a layer of chocolate between the crust and cheesecake, toffee bits, whipped cream, and more caramel drizzled on top. Yep, especially that.

I love the graham cracker crust because it stays together so well! The secret is to use toffee bits in the crust. Toffee is sticky and while the crust is baking all the little pieces melt a bit, fusing the graham cracker crust together into a beautiful, slightly crunchy mass. No crumbling graham cracker crusts today! I mean, I even pressed the crust all the way up the sides of the pan and it stayed even after taking off the spring form pan. Success.

You know how they say actions speak louder than words?  Well, instead of talking about how much I love cheesecake and how great this crust is, I'm going to share the recipe with you...that's an action, right?  Then in turn you can make it, and then you acted on your thankfulness too.  This is such a great plan, let's go! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Yammie’s Noshery

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Caramel Toffee Cheesecake

Serves about 16-20

Ingredients:

For the Toffee Crust

• 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets

• 1/2 cup / 85g toffee bits, plain or with chocolate (Heath Bits O Brickle)

• 1/2 cup / 100g brown sugar

• 1 cup / 226g butter, melted

• 6 oz / 170g bitter-sweet chocolate, chopped

For the Filling

• 3 8oz packages / 675g cream cheese, room temperature

• 1 cup / 245g sour cream

• 1 cup / 200g sugar

• 1 Tbsp / 15g vanilla extract

• 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)

• 4 eggs, lightly beaten

For the Topping

• 1 cup / 237g heavy whipping cream

• 2 Tbsp / 40g maple syrup or sugar

• 1/4 cup / 75g caramel sauce

• 1/4 cup / 43g toffee bits

Directions:

Oven 300°F / 149°C.  10in / 26cm spring-form pan lined with parchment paper, bottom and sides.

Make the Toffee Crust

1. Combine graham crackers, toffee, brown sugar, and butter.  Press firmly into the prepared spring-form pan, pressing all the way up the sides.  Sprinkle chopped chocolate evenly over bottom of crust. 

2. Bake for 5 minutes or until chocolate is melted.  Remove from oven and spread chocolate evenly with a spatula.  Place crust in freezer while you make the filling.

Make the Filling

1. In the bowl of a stand mixer, beat cream cheese, sour cream, and sugar on low-medium speed for a few minutes.  Add vanilla and caramel.  Beat in the eggs, one at a time, until just combined. 

2. Pour over crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still a bit jiggly when lightly shaken. 

3. Turn off oven and crack open the door, leaving cheesecake to set for another 30 minutes.  Remove from oven and allow to cool for a further 30 minutes.

4. Refrigerate until completely chilled, about 6 hours or overnight.

Make the Topping

1. When cheesecake is ready, beat whipping cream in the bowl of a stand mixer until soft peaks form.  Add maple syrup and beat until stiff peaks form. 

2. Pipe whipped cream onto cheesecake, or if you don't have piping bags or tips, simply spread it with a spatula. 

3. Warm caramel in a small saucepan and drizzle all over the cheesecake with a spoon or spatula.  Sprinkle with toffee and chill until ready to serve.

Jenny's Notes:

• Cheesecakes require a decent amount of beating, however, avoid beating on high speeds as you don't want to incorporate too much air into the batter. 

• You can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

caramel, toffee crunch, Heath, Bits O Brickle, cheesecake, homemade caramel, chocolate, graham cracker crust

dessert

American

Yield: 16-20 servings

Author: Jennyblogs

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Caramel Toffee Cheesecake

Toffee graham gracker crust, a layer of dark chocolate, caramel cheesecake filling, and whipped cream, caramel, and more toffee bits on top.

prep time: 1 hourcook time: 1 H & 55 Mtotal time: 2 H & 55 M

ingredients:

For the Toffee Crust

• 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets
• 1/2 cup / 85g toffee bits, plain or with chocolate
• 1/2 cup / 100g brown sugar
• 1 cup / 226g butter, melted
• 6 oz / 170g bitter-sweet chocolate, chopped

For the Filling

• 3 8oz packages / 675g cream cheese, room temperature
• 1 cup / 245g sour cream
• 1 cup / 200g sugar
• 1 Tbsp / 15g vanilla extract
• 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)
• 4 eggs, lightly beaten

For the Topping

• 1 cup / 237g heavy whipping cream
• 2 Tbsp / 40g maple syrup or sugar
• 1/4 cup / 75g caramel sauce
• 1/4 cup / 43g toffee bits

instructions:

How to cook Caramel Toffee Cheesecake

1. Oven 300°F / 149°C. 10in / 26cm spring-form pan lined with parchment paper, bottom and sides.

Make the Toffee Crust

1. Combine graham crackers, toffee, brown sugar, and butter. Press firmly into the prepared spring-form pan, pressing all the way up the sides. Sprinkle chopped chocolate evenly over bottom of crust.
2. Bake for 5 minutes or until chocolate is melted. Remove from oven and spread chocolate evenly with a spatula. Place crust in freezer while you make the filling.

Make the Filling

1. In the bowl of a stand mixer, beat cream cheese, sour cream, and sugar on low-medium speed for a few minutes. Add vanilla and caramel. Beat in the eggs, one at a time, until just combined.
2. Pour over crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still a bit jiggly when lightly shaken.
3. Turn off oven and crack open the door, leaving cheesecake to set for another 30 minutes. Remove from oven and allow to cool for a further 30 minutes.
4. Refrigerate until completely chilled, about 6 hours or overnight.

Make the Topping

1. When cheesecake is ready, beat whipping cream in the bowl of a stand mixer until soft peaks form. Add maple syrup and beat until stiff peaks form.
2. Pipe whipped cream onto cheesecake, or if you don't have piping bags or tips, simply spread it with a spatula.
3. Warm caramel in a small saucepan and drizzle all over the cheesecake with a spoon or spatula. Sprinkle with toffee and chill until ready to serve.

NOTES:

Cheesecakes require a decent amount of beating, however, avoid beating on high speeds as you don't want to incorporate too much air into the batter. You can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

Calories

619.24

Fat (grams)

42.95

Sat. Fat (grams)

25.01

Carbs (grams)

53.18

Fiber (grams)

0.90

Net carbs

52.27

Sugar (grams)

42.62

Protein (grams)

7.17

Sodium (milligrams)

376.36

Cholesterol (grams)

156.01

Nutritional information is approximate and based on 16 servings.

https://jennyblogs.com/blog/2016/11/24/235s5sno40u8k76ro7k5m6fq2466gw

Created using The Recipes Generator

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Pumpkin Coconut Energy Bars (Vegan)

One week until Thanksgiving!  'Tis the season for baking too much, cooking too much, and eating too much. 

Sometimes you don't want to wait until Thanksgiving for a slice of pumpkin pie, yet you don't want to ruin it, or sometimes you just want something of a lighter nature that you can feel good about eating.  The upcoming season of delicious foods and feasting does not mean that you should be eating plain lettuce, carrot sticks, and rutabaga all day to "save up" for the holidays.  In fact, if it's not delicious, then you shouldn't eat it.  I believe food is a good gift and should always be enjoyed, and never suffered through.  If it's not delicious, then something isn't being done right.  Nutritious can be delicious.  But delicious does not always have to be nutritious.  Everything in moderation.  Do you follow me?  Well, never mind. 

Now for something that falls into the three most important categories: Delicious, Nutritious, AND Festive. 

Namely, Pumpkin Coconut Energy Bars. They’re pumpkin spiced, vegan, dairy-free, and gluten-free (if you use gluten-free oats), so most everyone can enjoy them! They’re sweetened with dates which also makes them refined sugar free.

Eat them as dessert, snack, after-workout boost, or for on the go. By nature they’re a bit soft, so if you prefer them harder keep them in the fridge or freezer until you need a little nutritious pick-me-up.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Nutritionist in the Kitch

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Pumpkin Coconut Energy Bars

Makes 8-10 Bars

Ingredients:

• 1 cup / 160g pitted dates

• 1/2 cup / 75g nuts of choice, raw and unsalted

• 2 Tbsp / 24g pumpkin seeds or chia seeds

• 2 Tbsp / 14g unsweetened shredded or flaked coconut

• 1/4 cup / 23g oats

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp cloves

• 1/4 tsp ginger

• 1/4 cup / 60g pumpkin puree

Directions:

1. Combine all ingredients in a food processor.  Blend for several minutes, until slightly chunky or completely smooth, as you wish.

2. Line an 8x8in / 20x20cm square baking dish with parchment paper.  Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.

3. Scoop mixture into dish and carefully spread to the edges.  Use lightly oiled or wet hands to help this process.  Sprinkle with more coconut, pumpkin seeds, or both.

4. Place in the freezer for a couple hours, then slice into bars.  Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be. 

Jenny's Notes:

• I used a combination of almonds, pecans, hazelnuts, cashews, and Brazil nuts.  Why use only 1 or 2 varieties of nuts when you can use 5?? Haha

pumpkin, pumpkin spice, fall recipe, no bake, vegan, dairy free, gluten free, refined sugar free, pumpkin seeds, raw, coconut

dessert, snack

American

Yield: 8-10 servings

Author: Jennyblogs

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Pumpkin Coconut Energy Bars (vegan)

No-bake pumpkin bars with plenty of fall spice, coconut, and pumpkin seeds. Vegan, gluten-free if using gluten-free oats, refined-sugar free, and dairy-free.

prep time: 15 Mcook time: total time: 15 M

ingredients:

• 1 cup / 160g pitted dates
• 1/2 cup / 75g nuts of choice, raw and unsalted
• 2 Tbsp / 24g pumpkin seeds or chia seeds
• 2 Tbsp / 14g unsweetened shredded or flaked coconut
• 1/4 cup / 23g oats
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 cup / 60g pumpkin puree

instructions:

How to cook Pumpkin Coconut Energy Bars (vegan)

1. Combine all ingredients in a food processor. Blend for several minutes, until slightly chunky or completely smooth, as you wish.
2. Line an 8x8in / 20x20cm square baking dish with parchment paper. Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.
3. Scoop mixture into dish and carefully spread to the edges. Use lightly oiled or wet hands to help this process. Sprinkle with more coconut, pumpkin seeds, or both.
4. Place in the freezer for a couple hours, then slice into bars. Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be.

Calories

149.51

Fat (grams)

6.45

Sat. Fat (grams)

1.46

Carbs (grams)

22.40

Fiber (grams)

3.70

Net carbs

18.70

Sugar (grams)

13.99

Protein (grams)

3.46

Sodium (milligrams)

32.30

Cholesterol (grams)

0.00

Nutritional information is approximate and based on 8 servings.

https://jennyblogs.com/blog/2016/11/17/pumpkin-coconut-bars

Created using The Recipes Generator

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Pumpkin Spice Energy Bites

The great thing about these Pumpkin Spice Energy Bites is that they whip up so quick.  In less than 15 minutes you can have delicious morsels easy to grab for a snack, pack for a quick lunch, or take on long car rides.  They're so easy to make you might spend more time assembling the ingredients, or mis en place, than making them!

These little balls of energy are all about that pumpkin and spice and everything nice, and health and wealth with all of that schmealth.  Or something like that.  These will not make you rich.  Or give you schmealth.  I would never wish schmealth on anyone.  That sounds like some terrible disease.  Nor will these actually bite you.  You bite them.  Nom nom nom.

  Now if I would stop rambling you probably could've had them already made...Scusami.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Pumpkin Spice Energy Bites

Makes about 12-15 Bites

Ingredients:

    •    1 cup / 90g rolled oats
    •    1/4 cup / 45g ground flax seeds or wheat germ
    •    1 1/2 tsp cinnamon
    •    1/4 tsp cloves
    •    1/4 tsp ginger
    •    1/4 tsp nutmeg
    •    1/4 cup / 65g peanut butter
    •    1/4 cup / 60g pumpkin puree
    •    3 Tbsp / 60g maple syrup or honey
    •    1 tsp vanilla extract
    •    1/4 cup / 45g mini chocolate chips

Directions:

1. In a medium bowl combine all ingredients; mix well.

2. Roll mixture into approximately 1 inch balls.  Place in a container and store in the refrigerator, or freeze for snacking at a later date. 

Jenny's Notes:

• With these types of recipes you do not have to be overly exact in your measurements.  If the dough seems too soft, simply add more oats or flax.  Too crumbly and you can add any number of things, honey, maple syrup, peanut butter...the choice is yours to personalize as you wish!

• To make these energy bites vegan, be sure to use maple syrup instead of honey. For gluten-free energy bites, make sure your oats are certified gluten-free. For dairy-free, ensure your chocolate chips are dairy-free.

pumpkin spice, energy balls, vegan, gluten-free, dairy-free, fall recipe

snacks

American

Yield: 12-15

Author: Jennyblogs

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Pumpkin Spice Energy Bites

A quick and versatile snack, on the go breakfast, or dessert full of pumpkin and fall spice that is easily made vegan, gluten-free, and dairy-free.

prep time: 15 Mcook time: total time: 15 M

ingredients:

• 1 cup / 90g rolled oats
• 1/4 cup / 45g ground flax seeds or wheat germ
• 1 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 cup / 65g peanut butter
• 1/4 cup / 60g pumpkin puree
• 3 Tbsp / 60g maple syrup or honey
• 1 tsp vanilla extract
• 1/4 cup / 45g mini chocolate chips

instructions:

How to cook Pumpkin Spice Energy Bites

1. In a medium bowl combine all ingredients; mix well.
2. Roll mixture into approximately 1 inch balls. Place in a container and store in the refrigerator, or freeze for snacking at a later date.

NOTES:

With these types of recipes you do not have to be overly exact in your measurements. If the dough seems too soft, simply add more oats or flax. Too crumbly and you can add any number of things, honey, maple syrup, peanut butter...the choice is yours to personalize as you wish! To make these energy bites vegan, be sure to use maple syrup instead of honey. For gluten-free energy bites, make sure your oats are certified gluten-free. For dairy-free, ensure your chocolate chips are dairy-free.

Calories

119.52

Fat (grams)

6.04

Sat. Fat (grams)

1.44

Carbs (grams)

14.60

Fiber (grams)

2.81

Net carbs

11.78

Sugar (grams)

5.77

Protein (grams)

3.37

Sodium (milligrams)

28.96

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2016/10/13/pumpkin-spice-energy-bites

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

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Now that didn't hurt, did it?  Happy snacking!

Pumpkin Sticky-Bun Muffins

In the midst of all the political upheaval, here is a little reprieve from the chaos to focus on the important things in life: pumpkin and autumn.  This is all I am going to write today, you have plenty of other lengthy essays from one political stand point or another to read at your leisure, you don't need another one from me.  You're welcome.  Go and make these Pumpkin Sticky-Bun Muffins in peace.

On another note, today’s recipe features nuts, namely, pecans and walnuts. If you’d like to get your mind off of politics and instead learn all about walnuts and how nutritious they are, click here!

Montreal, Canada

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Southern Living

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Pumpkin Sticky Buns

Makes 24 + a few extra

Ingredients:

I used walnuts in this batch

• 2 cups / 250g pecans or walnuts, or a mixture

• 1/2 cup / 113g butter (1 stick), melted

• 1/2 cup / 100g brown sugar

• 2 Tbsp / 40g maple syrup

• 2 cups / 256g whole wheat flour

• 1 1/2 cups / 180g all-purpose flour

• 2 1/2 cups / 500g sugar

• 1 tsp cinnamon

• 3/4 tsp cloves

• 3/4 tsp nutmeg

• 1/2 tsp ginger

• 1 tsp baking soda

• 1 tsp salt

• 1 15 oz / 425g can pumpkin purée

• 3/4 cup / 168g oil

• 4 eggs

Directions:

Oven 350°F / 170°C.  Grease 2 12-cup muffin tins.

1. Arrange pecans or walnuts evenly on a baking sheet.  Bake for about 10 minutes or until fragrant and slightly darker in color. 

2. In a small bowl combine butter, brown sugar, and maple syrup.  Evenly distribute among the 24 muffin cups, putting about a tsp of the mixture in each.  Sprinkle evenly with toasted pecans and set aside.

3. In a large bowl combine flours, sugar, spices, baking soda, and salt.  Make a well in the center of the dry ingredients.

4. In another medium bowl beat together pumpkin, oil, eggs.  Pour this mixture into the well in the dry ingredients, stirring just until moistened and combined.  Spoon batter over pecans in muffin tins, filling about 2/3 full. 

5. Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.

6. Immediately run a knife around the edge of the muffins to loosen and invert pan onto a wire rack or counter to remove muffins.  If you wait too long the muffins will stick to your pans.  

Jenny's Notes:

• This recipe makes extra batter, you may choose to make more pumpkin muffins, or grease a bread pan and make pumpkin bread.  Extras muffins or bread can always be frozen for a later date. 

• I don't recommend using paper liners for this recipe.  However, to help with the clean up, be sure to immediately remove muffins from pans and soak pans in hot soapy water.

pumpkin sticky buns, cinnamon, pumpkin spice, nutmeg, cloves, pecans, walnuts, caramel, fall recipe, whole wheat pumpkin muffins

breakfast, brunch, snack, dessert

American

Yield: 26-28

Author: Jennyblogs

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Pumpkin Sticky-Bun Muffins

Whole wheat pumpkin muffins made with a sticky, gooey caramel and nut topping.

prep time: 40 Mcook time: 35 Mtotal time: 75 M

ingredients:

• 2 cups / 250g pecans or walnuts, or a mixture
• 1/2 cup / 113g butter (1 stick), melted
• 1/2 cup / 100g brown sugar
• 2 Tbsp / 40g maple syrup
• 2 cups / 256g whole wheat flour
• 1 1/2 cups / 180g all-purpose flour
• 2 1/2 cups / 500g sugar
• 1 tsp cinnamon
• 3/4 tsp cloves
• 3/4 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp baking soda
• 1 tsp salt
• 1 15 oz / 425g can pumpkin purée
• 3/4 cup / 168g oil
• 4 eggs

instructions:

How to cook Pumpkin Sticky-Bun Muffins

1. Oven 350°F / 170°C. Grease 2 12-cup muffin tins.
2. Arrange pecans or walnuts evenly on a baking sheet. Bake for about 10 minutes or until fragrant and slightly darker in color.
3. In a small bowl combine butter, brown sugar, and maple syrup. Evenly distribute among the 24 muffin cups, putting about a tsp of the mixture in each. Sprinkle evenly with toasted pecans and set aside.
4. In a large bowl combine flours, sugar, spices, baking soda, and salt. Make a well in the center of the dry ingredients.
5. In another medium bowl beat together pumpkin, oil, eggs. Pour this mixture into the well in the dry ingredients, stirring just until moistened and combined. Spoon batter over pecans in muffin tins, filling about 2/3 full.
6. Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean.
7. Immediately run a knife around the edge of the muffins to loosen and invert pan onto a wire rack or counter to remove muffins. If you wait too long the muffins will stick to your pans.

NOTES:

This recipe makes extra batter, you may choose to make more pumpkin muffins, or grease a bread pan and make pumpkin bread. Extras muffins or bread can always be frozen for a later date. I don't recommend using paper liners for this recipe. However, to help with the clean up, be sure to immediately remove muffins from pans and soak pans in hot soapy water.

Calories

323.77

Fat (grams)

18.03

Sat. Fat (grams)

3.58

Carbs (grams)

39.27

Fiber (grams)

2.73

Net carbs

36.55

Sugar (grams)

24.87

Protein (grams)

4.10

Sodium (milligrams)

179.52

Cholesterol (grams)

37.96

Nutritional information is approximate. Based on 26 servings.

https://jennyblogs.com/blog/2016/10/8/pumpkin-sticky-bun-muffins

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Tag @jenevamorris on instagram and hashtag it #jennyblogs

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Scrumptious Apple Cake

One of the many things I love about Michigan is the diversity of seasons.  Autumn is no exception, with the leaves turning brilliant shades of red, orange, yellow, burgundy, green, and brown.  I love a brilliant brown, don't you?  It's just the prettiest.  I kid.

Back to how great Michigan and autumn is.  The dried cornstalks and gourds come out, decorating the fields and porches; pumpkins appear in all the stores, asking to be taken home and carved.  The air turns as crisp and refreshingly cool as the apples hanging on the trees in the orchards.  The cool, dewy mornings call for cozy sweaters, wool socks, warm scarves; the rainy afternoons make a crackling fire, a hot cup of apple cider, and a good book all but necessary.  Comforting squash soups and crusty breads, pumpkin pies and cinnamon rolls just out of the oven, and family nearby makes the dusk that comes sooner and sooner a welcome friend.  Autumn is wonderful, but Traverse City, Michigan, really is an idyllic place to experience it.   

Hannah, myself, and my mom apple picking

We all know, the food of choice in autumn is pumpkin. 

So here is a recipe for Scrumptious Apple Cake.  Ha.  I just wanted to trick you into thinking this would be a recipe for something pumpkin. There will be plenty of pumpkin in the near future, but today I wanted to share with you this recipe, Scrumptious Apple Cake by my mamma. Yes, scrumptious is part of the title  It is not simply a scrumptious Apple Cake, it is a scrumptious Scrumptious Apple Cake. Trust her on this one.  

Now, if you have some fancy, two-tier frosted apple cake envisioned in your brain, erase that and think simple.  It's more like a moist bread.  9x13 pan.  I think I just felt some of you relax; "no cake tins?  Phew, 9x13 I can do..." and yes, it is so simple.  Did I mention scrumptious?   

The apples in this recipe are handpicked by my mom, Hannah, and yours truly.  Apple picking is one of the things I look forward to most in September, I recommend you find the nearest apple orchard and go!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe from my mamma

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Scrumptious Apple Cake

Serves 18-20

Ingredients:

For the Cake

• 1 cup / 225g oil

• 2 cups / 400g sugar

• 2 eggs

• 1 tsp vanilla extract

• 3 cups peeled chopped apples, about 3 medium

• 3 cups / 360g all-purpose flour

• 1/2 tsp salt

• 1 1/2 tsp baking soda

• 1 tsp cinnamon

• 1 tsp nutmeg

For the Cinnamon Topping

• 1/4 cup / 50g sugar

• 1 tsp cinnamon

Directions:

Oven 350°F / 177°C.  Greased 9x13in / 23x33cm pan. 

Make the Cake

1. In a large bowl combine oil, sugar, eggs, and vanilla; beat.  Stir in chopped apples. 

2. In a separate bowl whisk together flour, salt, baking soda, cinnamon, and nutmeg.  Add this mixture to first mixture and stir until combined.  Pour into prepared pan.

Make the Cinnamon Topping

1. In a small bowl combine sugar and cinnamon.  Sprinkle evenly over batter in pan.

2. Bake for 30-40 minutes or until toothpick inserted in the center comes out clean.  

Jenny's Notes:

• My mom is very adverse to nuts in her desserts.  However, many people do enjoy nuts in their desserts, and if you do, a cup of chopped nuts added to the batter would do the trick.  You could also add about 1/2 cup chopped nuts to the topping.  *This note is not Jean-approved.  :)

Yield 18-20

Author Jennyblogs

Prep time

25 Min

Cook time

40 Min

Total time

1 H & 5 M

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Scrumptious Apple Cake

A moist cake with apple chunks, a hint of nutmeg, and a gooey cinnamon sugar top.

Ingredients

For the Cake

• 1 cup / 225g oil
• 2 cups / 400g sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups peeled chopped apples, about 3 medium
• 3 cups / 360g all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg

For the Cinnamon Topping

• 1/4 cup / 50g sugar
• 1 tsp cinnamon

Instructions

Make the Cake

1. Oven 350°F / 177°C. Greased 9x13in / 23x33cm pan.
2. In a large bowl combine oil, sugar, eggs, and vanilla; beat. Stir in chopped apples.
3. In a separate bowl whisk together flour, salt, baking soda, cinnamon, and nutmeg. Add this mixture to first mixture and stir until combined. Pour into prepared pan.

Make the Cinnamon Topping

1. In a small bowl combine sugar and cinnamon. Sprinkle evenly over batter in pan.
2. Bake for 30-40 minutes or until toothpick inserted in the center comes out clean.

Notes

If you enjoy nuts in your desserts, a cup of chopped nuts added to the batter would do the trick. You could also add about 1/2 cup chopped nuts to the topping.

Nutrition Facts

Calories

299.52

Fat

13.26 g

Sat. Fat

1.03 g

Carbs

43.25 g

Fiber

1.16 g

Net carbs

42.09 g

Sugar

27.09 g

Protein

2.83 g

Sodium

178.26 mg

Cholesterol

20.67 mg

Nutritional information is approximate. Based on 18 servings.

https://jennyblogs.com/blog/2016/9/27/scrumptious-apple-cake

quick bread, cinnamon sugar, apple cake, dessert, fall recipe, apple recipe

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Salted Caramel Thumbprint Cookies

I'm not sure where August went off to, but happy September!  Sometimes when I think too much about time, and how fast it goes by (and I'm still young by most people's standards!!) I get a little nostalgic.  I'm sorry future self, I hear it only gets worse!  However, when that happens, sometimes it's best to make cookies.  And eat a few.  A recipe for success! Sorry couldn't resist...

Now, if you followed my lead and made lots of caramel last week, (then I left you hanging and didn't blog for a while, so sorry.  It's called: Apartment hunting in Italy) then you were probably wondering what to do with all of it.  A little on ice cream, a little in coffee, a little for dipping, a little in the freezer for emergency situations, and some left over for....these salted caramel thumbprint cookies! Or if you opted for the eating by spoonful, no worries, the recipe is still up and you can just go make some more, fret not!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from The Busty Baker

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Salted Caramel Thumbprint Cookies

Makes about 18 Cookies

Ingredients:

• 3/4 cup / 90g all-purpose flour

• 1/4 cup / 25g cocoa powder

• 1/4 tsp salt

• Scant 1/2 cup / 100g oil

• 1/4 cup / 50g sugar, plus more for rolling

• 1 egg yolk

• 1/2 tsp vanilla extract

• 2 oz / 60g semisweet chocolate or 1/3 cup chips, melted and cooled

• 1 cup / 300g caramel sauce, or make a 1/2 recipe of this caramel sauce

Directions:

Oven 350°F / 177°C.  Line a baking sheet with parchment paper or silicone.

1. In a medium bowl, whisk together flour, cocoa, and salt. 

2. In a separate bowl, combine sugar and oil.  Beat in egg yolk and vanilla, then mix in melted chocolate, scraping down sides of bowl with a spatula as needed.  Add flour mixture and stir until just combined.  Dough will be soft.

3. Place dough in fridge for about 20-30 minutes, or until dough thickens enough to be rolled into balls.  Alternately, place in the freezer to speed up the process. 

4. Place some sugar in a small bowl.  Roll dough into about 1-inch balls, then roll in sugar.  Press thumb into the center of each cookie, place on cookie sheet and bake for about 8-10 minutes.  If centers have puffed up, remove from oven and press down again.  Return to oven and bake for 3-5 minutes more, until edges are cracked and set but center still looks soft.  Remove from baking sheet and allow to cool. 

5. When cookies are almost cool, spoon caramel into centers.  Sprinkle with coarse sea salt. 

Jenny’s Notes:

• Cookies still warm when caramel is added makes for ooey gooey drippy caramel...yes please!

Yield 18

Author Jennyblogs

Prep time

15 Min

Cook time

15 Min

Inactive time

20 Min

Total time

50 Min

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Salted Caramel Thumbprint Cookies

Decadent chocolate cookies with a pool of salted caramel in the middle.

Ingredients

• 3/4 cup / 90g all-purpose flour
• 1/4 cup / 25g cocoa powder
• 1/4 tsp salt
• Scant 1/2 cup / 100g oil
• 1/4 cup / 50g sugar, plus more for rolling
• 1 egg yolk
• 1/2 tsp vanilla extract
• 2 oz / 60g semisweet chocolate or 1/3 cup chips, melted and cooled
• 1 cup / 300g caramel sauce, or make a 1/2 recipe of this caramel sauce

Instructions

1. Oven 350°F / 177°C. Line a baking sheet with parchment paper or silicone.
2. In a medium bowl, whisk together flour, cocoa, and salt.
3. In a separate bowl, combine sugar and oil. Beat in egg yolk and vanilla, then mix in melted chocolate, scraping down sides of bowl with a spatula as needed. Add flour mixture and stir until just combined. Dough will be soft.
4. Place dough in fridge for about 20-30 minutes, or until dough thickens enough to be rolled into balls. Alternately, place in the freezer to speed up the process.
5. Place some sugar in a small bowl. Roll dough into about 1-inch balls, then roll in sugar. Press thumb into the center of each cookie, place on cookie sheet and bake for about 8-10 minutes. If centers have puffed up, remove from oven and press down again. Return to oven and bake for 3-5 minutes more, until edges are cracked and set but center still looks soft. Remove from baking sheet and allow to cool.
6. When cookies are almost cool, spoon caramel into centers. Sprinkle with coarse sea salt.

Notes

Cookies still warm when caramel is added makes for ooey gooey drippy caramel...yes please!

Nutrition Facts

Calories

194.68

Fat

11.94 g

Sat. Fat

4.17 g

Carbs

21.83 g

Fiber

0.61 g

Net carbs

21.23 g

Sugar

16.84 g

Protein

1.30 g

Sodium

51.79 mg

Cholesterol

24.50 mg

Nutritional information is approximate. Based on 1 cookie from a batch of 18, using Jenny's homemade caramel sauce.

https://jennyblogs.com/blog/2016/9/10/chocolate-caramel-thumbprint-cookies

chocolate thumbprint cookies, salted caramel, homemade caramel, caramel sauce

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

No-Bake Pumpkin Date Bars

Happy Wednesday/Buon Mercoledì!! Still didn't quite make the "Baking Tuesday" but today I shall dub "Baking Wednesday."  And it shall be good.  And involve all things healthy disguised as dessert (did I just lose you? Don't go away just yet, I don't put gross food on my blog!), chocolate (there, now you'll stay), pumpkin, spice, and everything nice! Life is too short to eat and drink poorly.

"La vita è troppo breve per mangiare e bere male" - Eataly

These bars feature a creamy, pumpkin chocolate chip filling atop a wonderfully soft and chewy-sweet date crust. They can easily be made gluten-free, vegan, and dairy-free.  And you can eat them anytime for breakfast or a healthy snack (to be pronounced snaaaaaack with the Italian hand going) because there is no refined sugar (except from the chocolate chips), but there is protein from the beans, fiber from the oat flour and dates, antioxidants from the maple syrup and spices, and lots of vitamins and minerals from the pumpkin and above mentioned ingredients! 

You guys, this is such a win-win.  In fact, these bars might help you not die. 

That last claim is not backed by science. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Adapted from Imma Eat That

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No-Bake Pumpkin Date Bars

Serves about 9-12

Ingredients:

For the Date Crust

• 1 cup / 160g packed pitted dates

• 1 cup / 140g raw almonds

• pinch of salt

For the Pumpkin Chocolate-Chip Filling

• 1 15 oz can / 400g white beans, drained (navy beans, great northern, etc.)

• 1 cup / 240g pumpkin purée

• 1 cup / 100g oat flour

• 1 1/2 tsp cinnamon

• 1/4 tsp cloves

• 1/4 tsp ginger

• 1/4 tsp nutmeg

• 1/4 tsp salt

• 1/4 cup / 40g packed pitted dates

• 5 Tbsp / 100g maple syrup or honey

• 1 tsp / 5g vanilla extract

• 2/3 cup / 113g semi-sweet mini chocolate chips, plus extra for topping

Directions:

Make the Date Crust

1. In a food processor combine dates, almonds, and salt.  Pulse until the almonds are finely ground and everything comes together into a soft, crumbly dough that sticks together when pressed between your fingers.  If after a few minutes the crust doesn't come together, add a few more dates.

2. Spread and press crust into a 8x8in / 20x20cm or 9x9in /23x23cm square pan.  Clean food processor, you are about to use it again.

Make the Pumpkin Chocolate-Chip Filling

1. In the food processor, combine all the filling ingredients except for chocolate chips.  Blend until smooth.  Scrape filling into a bowl and stir in chocolate chips.  Spread over crust and top with more chocolate chips. 

2. Cover and refrigerate for two hours before slicing and serving.  Of course, that's in an ideal world, if you just can't wait, it will be okay.  The center will just be softer.  (And I know this because...)

raw, vegan, dairy-free, egg-free, gluten-free, pumpkin bars, fall dessert, Thanksgiving

dessert, bars

American

Yield: 9-12

Author: Jennyblogs

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No-Bake Pumpkin Date Bars

Raw Pumpkin Bars with an almond date crust topped with lightly sweetened pumpkin and chocolate chip filling. Vegan, Gluten-free, and dairy-free.

Prep time: 20 Mininactive time: 2 HourTotal time: 2 H & 20 M

Ingredients

For the Date Crust

• 1 cup / 160g packed pitted dates
• 1 cup / 140g raw almonds
• pinch of salt

For the Pumpkin Chocolate-Chip Filling

• 1 15 oz can / 400g white beans, drained (navy beans, great northern, etc.)
• 1 cup / 240g pumpkin purée
• 1 cup / 100g oat flour
• 1 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup / 40g packed pitted dates
• 5 Tbsp / 100g maple syrup or honey
• 1 tsp / 5g vanilla extract
• 2/3 cup / 113g semi-sweet mini chocolate chips, plus extra for topping

Instructions

Make the Date Crust

1. In a food processor combine dates, almonds, and salt. Pulse until the almonds are finely ground and everything comes together into a soft, crumbly dough that sticks together when pressed between your fingers. If after a few minutes the crust doesn't come together, add a few more dates.
2. Spread and press crust into a 8x8in / 20x20cm or 9x9in /23x23cm square pan. Clean food processor, you are about to use it again.

Make the Pumpkin Chocolate-Chip Filling

1. In the food processor, combine all the filling ingredients except for chocolate chips. Blend until smooth. Scrape filling into a bowl and stir in chocolate chips. Spread over crust and top with more chocolate chips.
2. Cover and refrigerate for two hours before slicing and serving. 

Notes:

Vegan Version: Simply make sure your chocolate chips are vegan, as some brands contain dairy.

Gluten-free: Use certified gluten-free oats.

Dairy-free: Make sure your chocolate chips are dairy-free. 

• Don't have oat flour? Make your own! Put the amount of oat flour you need of oats in a food processor or blender, plus a little extra, and blend until finely ground into flour! Tada.
• If you like sweeter desserts, or are serving a crowd that isn't used to "healthy" desserts, you could always add up to an extra 1/2 cup / 100g or so of brown sugar to the filling.

Calories

360.82

Fat (grams)

12.91

Sat. Fat (grams)

3.10

Carbs (grams)

56.60

Fiber (grams)

9.02

Net carbs

47.58

Sugar (grams)

29.52

Protein (grams)

10.64

Sodium (milligrams)

24.38

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 9 servings.

https://jennyblogs.com/blog/2016/7/27/no-bake-pumpkin-date-bars

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Created using The Recipes Generator

Jenny's Notes:

Vegan Version: Simply make sure your chocolate chips are vegan, as some brands contain dairy.

Gluten-free: Use certified gluten-free oats.

Dairy-free: Make sure your chocolate chips are dairy-free.  Easy, no?

• Don't have oat flour? Make your own! Put the amount of oat flour you need of oats in a food processor or blender, plus a little extra, and blend until finely ground into flour! Tada.

• If you like sweeter desserts, or are serving a crowd that isn't used to "healthy" desserts, you could always add up to an extra 1/2 cup / 100g or so of brown sugar to the filling.

Maple syrup made by my dad, home-ground oat flour, dry beans, homemade vanilla extract

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