Crockpot Pumpkin Latte

This basically combines two of my favorite things.  Okay, three.

Pumpkin.  Coffee.  Crockpot.

I found this recipe on the Thriving Home blog and made a few adjustments.  It was absolutely delicious!  Perfect for a fall or winter brunch or holiday morning.

The added dash of Salted Caramel Bailey's didn't really hurt either (not in the crockpot, in the individual mugs :)).

This is super simple to make. Throw everything in the crockpot and let it go on high for 2 hours. After that, I turned it down to warm and let everyone serve themselves!

Crockpot Pumpkin Latte

6 cups 2% milk
5 cups coffee (I just used 5 regular K-Cups!)
1/2 cup pumpkin puree
1/2 cup light brown sugar
1/4 cup vanilla extract
2 teaspoons pumpkin pie spice
3 cinnamon sticks

Pour coffee and milk into crockpot. Mix pumpkin, brown sugar, vanilla and pumpkin pie spice into in a separate bowl until combined.  Add to crockpot and stir well.  Toss in 3 cinnamon sticks and cook on high for about 2 hours.  I stirred it about every half hour.

Top with whipped cream or add some Bailey's and enjoy!

Spice Squares

So a few years ago, I remember that Weight Watchers trick of mixing a boxed cake mix with pumpkin being all the rage.  It cut the calories significantly.

And while I certainly did it (and ate it), I wasn't a fan of the texture.  Though I liked the idea of having the health benefits of pumpkin in the cake.

So what's a cook to do?  Improvise!

This only has a few added ingredients (and a few toppings), but the texture is so much better than just using the cake mix and the pumpkin.  I made this in my Pampered Chef brownie pan so they came out as individual squares, but I'm sure they'd work as either cupcakes or a whole 9x13 cake - just adjust the cooking time!

I served mine with some lite Cool Whip mixed with about a teaspoon of pure maple syrup and a drizzle of caramel.  Delicious!

And P.S. - these are only about 83 calories per square.  Score!

Spice Squares
(Makes about 18 squares)

1 box spice cake mix
1/2 cup liquid egg whites
1 cup water
1/2 cup pumpkin puree

Combine all ingredients and pour into sprayed baking pan.  Bake at 350 for about 20 minutes (depending on the size pan you use!)

Enjoy!

Fabulous Find: Pumpkin Seed Tortilla Chips

In case it isn't already obvious, I have a thing for pumpkin.

It is seasonal, however.  After Thanksgiving, gingerbread and egg nog take over!

I found these chips at Stop & Shop and was super intrigued.

Love the ingredients, love the stats.

Be aware, this isn't a super savory chip.  There's a hint of sweetness but it's not TOO sweet.  They don't taste really pumpkin-y, so if you aren't a huge pumpkin fan, I'd still give them a shot.

They were absolutely delicious paired with both black bean hummus and a medium heat salsa.

They are seasonal, so get them while they last!

Apple and Goat Cheese Frittata for One

I know.  Sounds weird.  Apples and eggs.

And yet, it's super tasty!

This is a recipe for one (so you would need a smaller oven safe pan) but you could certainly double or triple it to make it for a few!

It's a quick and easy breakfast / lunch / dinner and makes great use of the delicious fall apples everywhere right now!

Apple and Goat Cheese Frittata for One

1 tsp. extra virgin olive oil

1/2 large apple, chopped

2 eggs

3 tbsp. egg whites

1/8 tsp. thyme

1 oz. crumbled goat cheese

Preheat oven to 350.

In oven safe skillet, heat oil.  Saute apples for 5 min. over medium high heat.  

In a small bowl, whisk together eggs, egg whites, and thyme.  

Reduce heat and add egg mixture.  

Allow the eggs to set around the edges, then gently push in towards the center of the pan with a rubber spatula, allowing more liquid to the outside of the pan.  Continue this until the eggs are just about set.

Sprinkle with goat cheese and transfer to the oven.

Bake about 10 minutes or until eggs are set.

Serve immediately!