Pumpkin Brie Quesadilla

Pumpkin. Brie. Pumpkin. Brie. Okay, I was going to try out this recipe. I knew there was a chance that it might end up in the trash. I also knew it could turn out amazing. Fortunately, it was so delicious! I might need to pick up some more brie.

Recipe adapted from here.

Ingredients:
1 cup pumpkin puree
2 teaspoon pumpkin pie spice
5 ounces brie, sliced thinly
8 6-inch tortillas

Directions:
In a bowl, mix together pumpkin and pumpkin pie spice.

Heat a skillet over medium-high heat and spray with cooking spray. Place 1 tortilla in the pan, spread 1/4 of pumpkin mixture over it then top with 1/4 of the brie. Lay a second tortilla on top. Cook each side until golden brown and crisp, about 2 minutes. Repeat with the remaining ingredients.

Cut quesadillas into quarters. Serve warm.

Enjoy!

~Krissy

More Savory Pumpkin Recipes:
Cheese Tortellini in a Pumpkin Sauce
Pumpkin-Black Bean Stew with Spicy Sausage
Pumpkin Gnocchi with a Parmesan Sauce 
Pumpkin Lasagna Rolls
Pumpkin Soup with Sage Croutons and Bacon  

Spiced Cinnamon Tea

I am cold all the time. It can be 30 degrees out or 70--I've got a sweater on either way. For me, the best way to keep warm is by the inside out. Since I don't do coffee, I've always drunk hot chocolate to keep warm, but that's a bit hard on the waistline so I started experimenting with teas. In truth, the only one I found that I really liked was cinnamon tea. And it's more like love than like. Of course, I've a cinnamon fiend--cinnamon in my oatmeal, my hot chocolate, pancakes . . . pretty much everything. I drink the generic Meijer brand but I believe Celestial Seasoning also makes a cinnamon tea. Normally I add a scant teaspoon of sugar to my tea, but since it's autumn, I decided to spice the tea with mulling spices. So-so-so good and autumnly.

Ingredients:
1 cup water
1 cinnamon tea bag
1 teaspoon sugar
2 teaspoon mulling spices (I used Aspen Cider Spices)

Directions:
Boil water. I just put my mug in the mircowave for 2 minutes. Stir in sugar and spices. Place tea bag in mug and steep for about 4 minutes.

Enjoy!

~Krissy

More Beverage Recipes:
Butterbeer from Harry Potter
Homemade Hot Chocolate Mixes
Pumpkin Hot Cocoa
Spiced Cranberry Juice 

Doggie Birthday Cupcakes

A couple weeks ago, I saw a picture of Eric's cousin, her husband, and their beautiful dog on their wedding day. My immediately thought (other than awww, that's so cute!) was: why didn't we do that? The answer is simple: we didn't adopted Arya until about a month after our wedding. But it feels like she has been with us forever and we sometimes forget that there was a time before her.

October 16 marked 1 year since our little puppy love came into our lives. To celebrate, I baked her doggie friendly cupcakes! Both cake and frosting are made mostly from pumpkin puree. Canned pumpkin has a ton of fiber and beta-carotene and can be used to treat both diarrhea and constipation in dogs. However, don't let your own puppy love eat all (8) of these cupcakes at once. Like everything else, too much of anything is bad and could make your dog sick. (Source)

Recipe from here.

Ingredients:
Cupcakes
1 cup flour
1 egg
1/3 cup peanut butter
2/3 cup pure pumpkin puree (not pumpkin-pie mix)
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup water

Frosting
2 tablespoons cream cheese, softened
2/3 cup pumpkin puree

Kibble/dog treats, garnish, optional

Directions:
Preheat oven to 350 degrees. Line a muffin tin with 8 paper liners.

Combine all of the cake ingredients in a medium bowl. Divide evenly between the muffin tins. Bake for 15 to 20 minutes or until the center of the cupcakes set.

Allow cupcakes to cool on a wire rack.

Whisk together cream cheese and pumpkin puree. When the cupcakes have cooled completely, frost the cakes.

Remember to take off the paper wrapper before giving it to you pup!

Licking the batter bowl clean!

Enjoy!

~Krissy

Apple Peel Crisps

I will admit, these aren't as pretty as apple chips, but they are just as tasty. I've been peeling a lot of apples lately to make apple pie salsa and apple muffins and it seemed like a waste to throw away the peels. I did a quick google search to see what I could turn them into and Martha Stewart informed me that they could be baked just like apple chips.

Recipe from here.

Ingredients:
Apple Peels
Cinnamon-sugar

Directions:
Preheat oven to 250 degrees. Lightly grease a cookie sheet with cooking spray.

Toss apple peels with cinnamon-sugar. Place the apple peels on the cookie sheet in a single layer. Bake for 2 hours or until the peels curl and crisp. Flip peels half way through baking.

Enjoy!

~Krissy

More Autumn Recipes:
Baked Apple Chips
Savory Apples Stuffed with Sage and Sausage
Cinnamon-Sugar Pastry with Pumpkin Dip
Mini Pumpkin Cupcakes 
Pumpkin Butter
Pumpkin Caramels!
Pumpkin Chocolate Chip Brownies
Pumpkin Fudge
Pumpkin Gnocchi with a Parmesan Sauce 

Cinnamon Glazed Apple Muffins

This was the third year in a row we missed out on picking apples. The first year it was a bad crop and no one had apples. Last year our favorite orchard closed the weekend before we planned on going at the end of October. This year, we went in early October so not to miss out again. Well, we did. There was a rush of people the weekend before we planned on going and they picked the orchard clean. But they did have some pre-picked apples we could buy. So I've been going apple crazy. Some were sucesses like these muffins and my apple pie salsa. The apple and sausage mac and cheese, not so much.

Next time, I'm going to give these muffins a crumb topping and drizzle them with a cinnamon glaze. A muffin just isn't a muffin without a crumb topping.

Recipe adapted from here.
Makes approximately 2 dozen muffins.

Ingredients:
Muffins
1 1/2 cup sugar
2 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 tablespoon vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups diced apples, peeled and cored (about 3 apples--I used Mutsu)

Glaze
1/2 cup powdered sugar
1 1/2 tablespoons milk
2 teaspoons cinnamon
1/4 teaspoon vanilla extract

Directions:
Muffins
Preheat oven to 350 degrees. Line muffan pan with paper cups.

In a large bowl, cream sguar, eggs, oil, applesauce, and vanilla. In a second bowl, sift together flour, baking soda, salt, and cinnamon. Gradually add dry ingredients to wet ones and mix until well combined. Fold in diced apples.

Fill the muffin cups about 3/4 of the way full. Bake for 20 to 24 minutes or until muffins are set in the middle. Allow to cool on a wire rack.

Glaze
In a bowl, whisk together all the ingredients until well combined. Dip the tops of the muffins in the glaze.

Store in an airtight container.

Enjoy!

~Krissy

More Breakfast Recipes:
Basic Homemade Bagels  
Blueberry Muffins
French Toast in a Mug  
Homemade Hash Browns 
 Individual Bacon and Cheese Quiches
Monkey Bread Muffins  
Only the Best Homemade Cinnamon Rolls 
Pancakes with Raspberry Sauce
Peanut Butter Chocolate Chip Pancakes  
Pumpkin Oatmeal
Quiche in a Mug
Strawberry Chocolate Chip Muffins

Pumpkin Cream Cheese French Toast Bake

Pumpkin and French toast, a match made in heaven! Not to mention perfect for a crisp, fall morning. This bake doesn't require maple syrup, but I will admit, a small drizzling of syrup does add a nice finishing touch to this dish. Besides, can you really have French toast without syrup?

Oh, and this pumpkin bake is amazing (dare I say, even a little better) as leftovers!

Recipe adapted from here.

Ingredients:
Pumpkin French Toast
6 slices of sandwich bread, cut into 1-inch cubes
1/2 cup milk
1/4 cup pumpkin puree
1 egg
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Cream Cheese Filling
4 ounces cream cheese, softened
2 1/2 tablespoon powdered sugar
1/2 teaspoon cinnamon

Crumb Topping
2 tablespoon flour
2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoon butter, cut into cubes

Directions:
With an electric mixer, beat the cream cheese filling ingredients on medium speed until the mixture is light and fluffy--about 3 minutes. Set aside.

In a seperate bowl, whisk together milk, pumpkin puree, egg, pumpkin pie spice and vanilla.

Lightly grease an 8x8 glass baking dish with cooking spray. Arrange a layer of bread cubes in the dish. Pour half of the pumpkin mixure evenly over the bread. Then spread cream cheese mixture on top of that. Create another layer of bread cubes and pour the remaining pumpkin mixture of the bread.

Cover with plastic wrap and refrigerator for a least 2 hours or overnight.

Preheat oven to 350 degrees.

Make the crumb topping by combining the flour, sugar, and cinnamon in a small bowl. Add cold butter and toss together. Use your finger to work the butter until it resembles coarse crumbs. Sprinkle evenly ontop of the French toast bake.

Bake for 35  to 45 minutes or until the top is golden brown.

Enjoy!

~Krissy

More Pumpkin Recipes:
Cheese Tortellini in a Pumpkin Sauce
Cinnamon-Sugar Pastry with Pumpkin Dip
Mini Pumpkin Cupcakes
Pumpkin-Black Bean Stew with Spicy Sausage 
Pumpkin Bread!
Pumpkin Butter
Pumpkin Caramels!
Pumpkin Chocolate Chip Brownies
Pumpkin Fudge
Pumpkin Gnocchi with a Parmesan Sauce
Pumpkin Hot Cocoa 
Pumpkin Lasagna Rolls
Pumpkin Oatmeal
Pumpkin Oatmeal Cookies with White Chocolate Chips and Dried Cranberries
Pumpkin Penne Casserole
Pumpkin Pie Rice Krispie Treats  
Pumpkin Swirl Brownies
Roasted Pumpkin Chickpeas
Roasted Pumpkin Seeds

Cinnamon-Sugar Chips

I made these chips to go with my apple pie salsa, a sweet chip to go with a sweet dip. But I can easily see myself making these chips again (and again and again) to eat alone. They are just so delicious and kind of addicting.

Recipe adapted from here.

Ingredients:
5 6-inch tortillas (store bought or homemade)
cooking spray (or 2 tablespoon butter, melted)
1/4 cup cinnamon-sugar

Directions:
Preheat oven to 400 degrees. Lightly grease a baking sheet.

Cut tortillas into wedges. Spray both sides of the chips with cooking spray (or brush with butter. I used cooking spray to make them slightly healthier). Coat both sides of the chips with cinnamon-sugar. Arrange of the baking sheet in a single layer.

Bake for 7 to 10 minutes, flipping the chips halfway through the baking.

Place on a wire rack and allow to cool. Store in an airtight container.

Enjoy!

~Krissy

More Chip Recipes:
Baked Apple Chips
Banana Chips
Carrot Chips
Cucumber Chips
Homemade Pita Chips
Homemade Tortilla Chips
Kale Chips 
Parmesan Veggie Crisps 
Parsnip Chips
Pepperoni Chips
Potato Chips in the Microwave
Snowflake Tortilla Chips
Yellow Squash Chips 
Zucchini Chips 2.0

Apple Pie Salsa with Cinnamon-Sugar Chips

Have a hankering for homemade apple pie, but don't feel like going through the work of making one? Then this apple pie salsa is for you. The salsa is just apple pie filling made on the stovetop. And instead of making pie crust by hand, transform tortillas into cinnamon-sugar chips in just 10 minutes.

Recipe adapted from here.

Ingredients:
Apple Pie Salsa
2 cups finely diced apple, peeled and cored (I used 1 very large Mutsu apple)
1 tablespoon lemon juice
3 tablespoons brown sugar
1 tablespoon cinnamon
1 teaspoon cornstarch disolved in 1 teaspoon water

Cinnamon-Sugar Chips
5 6-inch tortillas (store bought or homemade)
cooking spray (or 2 tablespoon butter, melted)
1/4 cup cinnamon-sugar

Directions:
Cinnamon-Sugar Chips
Preheat oven to 400 degrees. Lightly grease a baking sheet.

Cut tortillas into wedges. Spray both sides of the chips with cooking spray (or brush with butter. I used cooking spray to make them slightly healthier). Coat both sides of the chips with cinnamon-sugar. Arrange of the baking sheet in a single layer.

Bake for 7 to 10 minutes, flipping the chips halfway through the baking.

Place on a wire rack and allow to cool. Store in an airtight container.

Apple Pie Salsa
Combine the diced apple, lemon juice, brown sugar, and cinnamon together in a saucepan. Heat over medium-high heat until the extracted juice from the apples begins to boil. Add cornstarch water and stir. Continue to boil until liquid has thickened.

Serve with cinnamon-sugar chips.

Enjoy!

~Krissy

More Apple Recipes:
Baked Apple Chips
Savory Apples Stuffed with Sage and Sausage
Apple Cider Cookies with Spiced Rum Glaze
Apple Cider Cupcakes with Caramel Filling and Spiced Rum Frosting
Applesauce Cookies with Caramel Frosting
Delicious Apple Pie 
Cheese Tortellini in a Pumpkin Sauce
Cinnamon-Sugar Pastry with Pumpkin Dip
Mini Pumpkin Cupcakes
Pumpkin-Black Bean Stew with Spicy Sausage  

Pumpkin Soup with Sage Croutons and Bacon

It's pumpkin season again! First up, pumpkin soup! I've been longing to make pumpkin soup for years. I've read through a lot of recipes, and even tried a few--none very good, the one I made last year ended up in the trash. This year I decided to make my own based off a delicious butternut squash soup I made a couple of years ago. It was love at first taste.

Since Eric isn't a big pumpkin fan--at least when it's used in savory dishes--I made him a little tasting bowl. His reaction: If I liked pumpkin, it'd be really good. He did absolutely love the sage croutons though.

Ingredients:
Pumpkin Soup
1 cup pumpkin puree
4 ounces cream cheese, softened (I used reduced fat)
2-3 cups chicken stock (I used low sodium)
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon onion, minced
1/4 teaspoon ground sage
1/4 teaspoon pumpkin pie spice
salt, to taste
black pepper, to taste
4 bacon slices, cooked
Dried parsley, garnish, optional

Sage Croutons
3 slices of sandwich bread
2 tablespoons olive oil
1/2 teaspoon ground sage
1/4 teaspoon pumpkin pie spice 

Directions:
Sage Croutons
Preheat oven to 350 degrees. Grease a cookie sheet with cooking spray.

Cut bread into 1-inch squares. Toss bread with olive oil and spices. Spread the bread into a single layer on the cookie sheet.

Bake 14 to 16 minutes or until croutons are brown and crisp. Flip half way through baking.

Store in an airtight container.

Pumpkin Soup
In a saucepan, saute garlic and onions in the butter until they are translucent.  Remove from heat.

Place pumpkin and cream cheese into a food processor. Pour in sauteed garlic and onions. Blend until well combined, 30 seconds to 1 minute. Transfer back into saucepan. (If you don't mind little pieces of garlic and onion floating in your soup, you can skip this step). Add 2 cups chicken stock, sage, and pumpkin pie spice to saucepan. Heat over medium-high heat. Whisk ingredients together until well combined. If soup is thicker than you desire, add more chicken stock (I like my soup a little on the thick side). Season with salt and pepper but remember, you are going to add bacon so that will add a lot of sodium to your soup.

Once soup is thoroughly heated, remove from heat. Divide soup between four bowls. Garnish with parsley if desired. Add croutons and crumble 1 slice of bacon over each bowl.

Eric's tasting bowl

Enjoy!

~Krissy

More Pumpkin Recipes:
Cheese Tortellini in a Pumpkin Sauce
Cinnamon-Sugar Pastry with Pumpkin Dip
Mini Pumpkin Cupcakes
Pumpkin-Black Bean Stew with Spicy Sausage
Pumpkin Chocolate Chip Brownies
Pumpkin Fudge
Pumpkin Gnocchi with a Parmesan Sauce
Pumpkin Hot Cocoa 

Sage Croutons

I made these to go with my pumpkin soup, but they were so good that I can't wait to put them on salads or try them in other soups (tomato soup, baked potato soup, etc.) for a hint of those autumn flavors.

Ingredients:
3 slices of sandwich bread
2 tablespoons olive oil
1/2 teaspoon ground sage
1/4 teaspoon pumpkin pie spice 

Directions:
Preheat oven to 350 degrees. Grease a cookie sheet with cooking spray.

Cut bread into 1-inch squares. Toss bread with olive oil and spices. Spread the bread into a single layer on the cookie sheet.

Bake 14 to 16 minutes or until croutons are brown and crisp. Flip half way through baking.

Store in an airtight container.

Pumpkin Soup with Sage Croutons and Bacon

Enjoy!

~Krissy

More Recipes:
Baked Potato Soup
Creamy Butternut Squash Soup
Baked Ziti
How to Make Boxed Mac and Cheese Taste Homemade
Savory Apples Stuffed with Sage and Sausage