What a better way to start a fall day than pumpkin waffles?
recipe from the post punk kitchen
makes 16 waffles
2 1/2 cups all purp flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soymilk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla
Sift together dry ingredients. In a seperate bowl, vigorously wisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions. I use a normal 4 waffle iron, but I’ve made belgian ones, too.
Milo decided this summer, he would be nemo for halloween because we were at a garage sale and there was a nemo costume in his size. Its only a few weeks before the big day and he’s still excited to be nemo. So I was kind of wracking my brain trying to figure out what Dj and I would be to accompany nemo….
I was also stressing out about when I was going to get to the thrift store because these next few weeks are pretty crazy for me. But behold…I had a hoodie in my closet. Its a good hoodie that I sacrificed, but its a good holiday, and I dont think a little hot glue will hurt anything.
I had the felt too! So basically this costume cost me ZERO DOLLARS to make. MEGASCORE!
coming soon: dj’s crab costume!
Can’t stop. Won’t stop.
These are so easy to make…and so addictive.
2 cups raw almonds
3 tspn cinnamon
2 1/2 tspn pumpkin pie spice
4 T agave
mix it all together and spread on a lined baking sheet and bake at 325 degrees for 20 minutes. Let cool and enjoy!
I made donuts! and pumpkin ones to boot!
Thanks for the recipe tracy! I followed her recipe, only I veganized it using earth balance and soymilk for the milk and butter in the frosting and powdered egg replacer for the egg in the batter. Mine are minis. I baked them for 11 minutes. They were pretty darn tasty!
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Tags: autumn, baked, baking, breakfast, delicious, dessert, donuts, fall, halloween, pecans, pumpkin, recipe, shutterbean, vegan, vegan baking, veganize
I made this wreath after following the tutorial here. It was fairly easy, but took a little bit of time. Nothing you can’t get done in an evening though. It came out pretty good, although I kind of wish i would have bought a thicker wreath to wrap. This is all they had at Michaels. It was really inexpensive to make. I already had the yarn, and I had a coupon for the wreath, so I think I spent about $3 to make this happen. I would really love to hang it on my blue door, but I don’t have a wreath hanger at the moment. I think its packed away with the christmas stuff, and I’m not about to go digging through christmas stuff just yet. So for now it sits here and seems to work just fine.
Dj suggested more muffins for the week. So all these apples led me to try to find an apple muffin recipe. I came across this recipe in vegan with a vengeance, and I don’t think I have ever made these before. Not sure how I passed these up before. Seriously. They are so so good. They taste like a fall explosion in your mouth. Right before I added the struesel on top, i added a dollop of my apple butter. These are seriously some gooooood muffins.
Today I conquered apple butter.
It’s so easy to do! My crockpot did most of the work. This made three jars. I gifted two and kept one for ourselves. Tell me your favorite thing to do with it! I’m already thinking of stirring some in my morning yogurt or making peanut butter and apple butter sandwiches!
about 12 or so medium to large apples ( i used empire and golden delicious because that is what we picked)
2 Tablespoons vanilla extract
1 1/2 cups raw or brown sugar
1 teaspoon ground cloves
3-4 teaspoons cinnamon
Peel, core, and slice apples in fourths. Put them in the crockpot with the vanilla and cook on low for 6-8 hours. Stir every few hours. Once apples are very, very tender, mash with a potato masher and stir in sugar and spices. Cook on low for another 5-6 hours, stirring occasionally.
Cool and pour into jars or an airtight container. Store in the refrigerator.
Now is the part of my blog where apples take over.
We went apple picking today and for some dumb reason I decided to get a bushel of apples instead of just half. I just finished making FOUR apple pies. (baked one, froze the other three). Have plans to make some apple butter, some apple pie ice cream, and I shared some with the neighbor kids. We are down to a little under half the bag! Gotta think of more things to do!
This pie above is the gingerbread apple pie from vegan with a vengeance. I made two of these and two dutch apple pies.
Happy fall everyone!
I think its about that time where we start to put pumpkin in everything…
This morning it was our smoothie!
1 cup almond milk
1 frozen banana
1/2 cup canned pumpkin
1/2 T flax (optional)
1/2 tspn pumpkin pie spice
1 T your favorite protien powder
cinnamon for sprinkling on top
Blend it and enjoy.
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Tags: autumn, breakfast, breakfast shake, fall, homeade, orange, protein, pumpkin, pumpkin pie, smoothie, vegan, vegetarian
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