To Make / GF Pumpkin Tahini Cookies

 
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     Hi there! October means all things pumpkin, and I have a yummy pumpkin tahini cookie recipe for you all today! They're on the slightly healthier side than other cookies, being gluten free and containing nutrient filled tahini. Get the recipe below (adapted from A Beautiful Mess)!

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Ingredients:

- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 heaping tablespoons tahini
- 1 1/4 cups gluten-free all-purpose flour
- 1/4 teaspoon cinnamon
- 1/2 teaspoon (aluminum-free) baking powder
- 1/4 teaspoon salt
- 1 bag semi-sweet chocolate chips
- 1/4 cup of softened butter

Directions:

1. Mix together the butter, pumpkin, and sugars. Then add in the egg, vanilla, and tahini.

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2. Next add in the flour, baking powder, salt, and cinnamon. Once dough has formed, add in chocolate chips. Scoop out into cookie dough balls, and refrigerate for 30 minutes.  

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3. Either store in fridge until ready to bake, or preheat your oven to 350, and bake for 12 minutes. Serve warm and enjoy!

For a Face Mask

 

     Good morning! I have a super easy and *fall-ish* diy for you guys today! With the pumpkin craze in full swing, I wanted to point out that pumpkin's not only delicious but great for your skin too. Pumpkin is filled with skin nourishing enzymes and vitamins that make your skin glow. Masks are also super popular at the moment, so a pumpkin face mask is a no-brainer. This mask only requires two ingredients (because the pumpkin has everything on it's own, really), and you can customize it based on your skin type. I included apple cider vinegar in mine, to act as a healthy astringent in the mask, but for those with dry skin, replace the vinegar with honey and you'll be set! Get the how-to below.

Materials:

- 1/2 cup of pumpkin

- 1 tbs. of apple cider vinegar (or honey for dry skin)

- jar for storage

- mixing spoon

Directions:

Step 1 - Mix together your ACV and pumpkin in you jar, and store in the fridge.

Step 2 - To use, apply a generous amount and leave on for at least 10 minutes. Then, rinse and moisturize. Enjoy!

To Paint Pumpkins

 

     Hi there! Yesterday, we painted our pumpkins! It's the first real time Bailey's had the chance to participate in painting and carving pumpkins, and she loved it. Cat carved her pumpkin, and I opted to just paint ours, but we helped Cat separate the seeds from the goop and roasted those, which was another first! I still don't have a ton of love for the insides of pumpkins, but the seeds are delicious and Bailey had a blast.

       I went for this mudcloth design, but Bailey decided to go abstract, per the usual. I still think hers turned out the cutest.

     To get a clean, white base for the pumpkins, I just spray painted a couple first. I was going to do another mudcloth design on the larger pumpkin, but Bailey got to it with her brush first, so I just let her go to town on two instead of one!

     The finished trio! It was the ideal day to do this project, what with the weather being just perfect enough for Bailey to only wear a diaper and not ruin any clothes. She did manage to get a little paint in her hair though, but those are the hazards of toddlers and paint. Thanks for reading, and have a great day!

To Make Biscuits

 

      Good morning! I have a very fall recipe to share with you today: Pumpkin Biscuits! These are your basic buttermilk recipe, but with a little pumpkin puree added in for a autumn kick. I highly recommend serving these with some apple butter, or just plain old butter will do! Get the recipe below!

Pumpkin Buttermilk Biscuits: yields 6 (adapted from this recipe)

Ingredients:

- 3 cups of AP flour

- 1/4 tsp. of baking soda

- 1 tbs. of baking powder

- 1 tsp. of salt

- 1 1/2 tsp. of cinnamon

- pinch of nutmeg

- 1 tbs. + 1 tsp. of sugar

- 6 tbs. unsalted butter, from the freezer

- 3/4 cup of buttermilk

- 1/2 cup of canned pumpkin

- 2 tbs. of milk

Directions:

Step one - Preheat the oven to 450 degrees Fahrenheit. Line a baking tray with parchment paper and set aside. In a large bowl, add the flour, baking soda and powder, salt, cinnamon,nutmeg and sugar and whisk to combine.

Step two - Using a cheese grater, grate the butter into the flour mixture. Pour in the buttermilk and pumpkin and gently mix through with your hands until the dough just starts to come together.

Step three - Dump the dough onto a floured work surface and gently pat until it's about 1-1½ inches thick. Then, cut out biscuits using a glass, cookie cutter, or biscuit cutter.

Step four - Arrange your biscuits close together on parchment paper-lined baking tray and bake for 20 minutes. Once baked, sprinkle with cinnamon and enjoy!

To Make Pumpkin Spice Hot Cocoa

     Raise your hand if one of the reasons you look forward to fall is the pumpkin spice everything that hits the shelves by mid-September! Well, I’m raising my hand over here and let me tell you, I take great advantage of the influx of pumpkin flavored treats the second I see it, no shame. The flavor of pumpkin spice always warms me up, even if said flavored item is skyr (Icelandic yogurt, amazing). I can’t resist most things that remind me of pie. Because, pie. The only drawback to this addiction is that most things that are pumpkin spice flavored are just that, flavored. Other than actual pumpkin pie, it can be rare to find much that has real pumpkin in it. I of course am aware of Starbucks re-doing their signature latte to include real pumpkin and I applaud them. However, there are still quite a few artificial ingredients still included in the drink. This is why I sought out ways to make warm pumpkin drinks that are simple, and don’t leave me feeling so guilty.

                        Now, in full disclosure, this hot cocoa recipe only adds pumpkin spice to give the delicious quality to the drink. I’m not entirely sure how one would even incorporate pureed pumpkin into hot cocoa. However, using this recipe, you only use four ingredients and it does this trick! Anytime I need my warm hot cocoa, I can whip it up in less than two minutes. Again, it’s an addiction. I’m sure you won’t believe me, but in my humble opinion, it tastes better than the Starbucks version. I think I will leave it up to you to try it out and decide!

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Recipe: yields 1 cup

Ingredients:

-          ¾ cup of warm milk

-          ½ tsp. unsweetened dark cocoa

-          1 tsp. maple syrup or honey

-          ¼ tsp. pumpkin pie spice

Instructions:

First: Warm the milk in the microwave (two minutes) or on the stove (about 8 minutes).

Second: Add the cocoa, honey, and pumpkin pie spice, stir and enjoy!