Hershey Kiss Pumpkin Spice Stuffed FAT WITCH Brownies

It’s funny how the older my children get the more lessons that I learn from them.  Isn’t it supposed to be the other way around?  Aren’t I supposed to be the one TEACHING the lessons, not learning them?

Chocolate Chip Studded Pumpkin Roll Bars

Do you have school age kids?  If so, I am sure you can appreciate what I have to say.

Halloween Glitter Pumpkin Topiary

 Is that not the cutest "boo" you've ever seen?

I mean seriously...

Chocolate Chocolate Pumpkin Cake with Spiced Pumpkin Buttercream

This past weekend I spent a ridiculous amount of time in my kitchen testing out new recipes for the upcoming Fall holidays.  To say I am super ridiculously over-the-top excited about the holidays doesn't even scratch the surface.  I have been Pinning, printing and ripping out magazine pages galore with all kinds of ideas!  

Shake it like you mean it...

A Marriage Made in Heaven...

A few years ago when they talked about a shortage of canned pumpkin I might have freaked out a little bit and stock piled as much of it as I could sneak by my husband.  True story.  I believe at one point I had like 20 something cans of it tucked away in the dark corners of my pantry hidden behind boxes of healthy foods that I knew he would never touch.  Again, this is a true story.  Any time I mention pumpkin to my family I get this whole eye roll thing as they say "not again mom"!  Whats wrong with pumpkin people?  It's orange, it's good for you...filled with antioxidants, has a creamy texture and um, HELLO!  It's ORANGE!  Need I say more?  I think not.  I might also have a mild obsession with the color orange...but I can blame that on my youngest son.  He has an obsession with University of Texas...as in Longhorn Orange!  He actually bleeds that color.  No lie! 

I think I'm getting a little off the subject here.  So with all my cans of pumpkin lingering around and my LOVE of my morning protein shakes I decided the two should meet.  Shake meet pumpkin...pumpkin meet shake.  It was a marriage made in heaven!  I won't bore you with the details other than to say that make sure the banana used is FROZEN.  This is a must people!  The frozen banana is what gives this shake the creamy, dreamy milkshake type texture.  If you are into pumpkin pie...this shake will rock your world! 

Now, go get your blender and SHAKE IT LIKE YOU MEAN IT!

Pumpkin Pie Protein Shake
Recipe makes 1 large shake

1 - c. milk
1 - large scoop Vanilla Protein Powder
1/2 frozen banana
3/4 c. pumpkin puree (you can use canned Pumpkin Pie Puree too if you don't mind the sugar)
2 Tbs. ground flax seed (optional - I use it cuz its good for my heart)
1/2 tsp. pumpkin pie spice
1 tsp. local honey (optional - I use it cuz its good for allergies)

Put all ingredients together in a blender.  Blend until smooth.  Sprinkle with nutmeg if desired or even some crushed up graham crackers...or whipped cream!

Time to get your baking skills on...

{Bake-me-Happy Friday}

Pumpkin Pecan Scones

I just can't help myself. With the pumpkins, I mean. I'm totally addicted!  So addicted in fact that I decided to whip up a bit of fall deliciousness for you. And, you know what? I'm not gonna feel guilty about it. Nope! In fact, I’ll probably do it again next week. I just get all happy and giddy when it comes to pumpkins and decorating and the excitement of Halloween. It's just a fun time. It flat out makes me happy! October is the greatest month of the year (don't even try to argue with me on this point), and I feel obliged to celebrate it as I please. So, bring on the pumpkin, and let's commemorate the season!

Everyone in my household (to include neighbors, friends, coworkers, etc.) knows how much I love pumpkins!  Not only do I love to decorate with them, I love to cook with them!  Pretty much everything tastes better (in my opinion) with a little pumpkin added to it J  And, they are filled with antioxidants so they are even good for you – BONUS!   

I had just enough of a can of pumpkin puree leftover from all my yummy morning Pumpkin Pie Protein Shakes (I’ll share that recipe with you later) to make these mouthwatering, oh so scrumptious, can I have another PLEASE, Pumpkin Pecan Scones. 

Behold your eyes on these beauties…drum roll please….

Now that’s what I’m talkin about!  Oh yea bay-bee!  That’s a plate full of Fall right there for you!

So how'd I do it you ask?  Well lemme just tell you.  I started this out by toasting up some pecans.  You don’t have to toast them if you don’t want…I feel that toasting brings out the richness of the pecan and adds depth to the flavor.

Then I added all the dry ingredients into a bowl and cut the butter in.  Once you have finished this, your mixture should look something like dry crumbs like so...

After I combined all the "wet" ingredients, I poured them into the crumb mixture.

Sorry for the shadow...I was losing my sunshine quickly.  After pouring the "wet" goop into the dry crumbs combine until just moistened...then add the toasted (or not toasted) pecans.  Once that is done turn the dough out onto a floured surface.  It should look something like this.

Then I patted it all into an 8 –inchish circle. 

And brushed on a little egg whites to help the tops get nice and golden brown like so…

Popped 'em in the oven for 12 minutes and…TA DA!  Right out of the oven and OH SO YUMMY! 

Now go grab your apron and get your baking on!

Pumpkin Pecan Scones

Adapted from Taste of Home

Servings – 8 wonderful scones

Ingredients:

2 -1/4 cups white wheat flour

¼ cup brown sugar

2 tsp baking powder

1 -1/2 tsp pumpkin pie spice

¼ tsp salt

¼ tsp baking soda

½ cold butter

1 egg

1 tsp vanilla

½ cup canned pumpkin

1/3 cup milk

3 T chopped TOASTED pecans

Preheat the oven to 400 deg. F.   

In a large bowl coming the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.  Cut butter in with a pastry blender until mixture resembles coarse crumbs.  In a small bowl whisk the egg, pumpkin, vanilla and milk.  Add this to the crumb mixture until just moistened.  Stir in your toasted pecans.

Turn dough onto a floured surface; knead 10 times.  Pat into an 8-in circle.  Cut into eight wedges; separate wedges and place on a greased baking sheet.

Bake at 400 deg. F for 12-15 minutes or until golden brown.  Serve warm with your favorite cup of tea or coffee.

xoxo Angi