Recipe- Pumpkin Baked French Toast

I know you're beginning to notice a new trend...a trend where I am pretty much only posting recipes anymore. It's because they're GOOD! And perhaps I'm too busy or too lazy to write you out a real blog post...
Today I bring you what I practically lived off of last week. I had it for breakfast every day and if I could I ate it at lunch or dinner also. I really REALLY loved it and it is probably best that it is gone now. Today I bring you pumpkin baked French toast!

Pumpkin Baked French Toast

Ingredients
3 1/2 C cubed bread of choice
1/4 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice (or a little extra cinnamon)
3 T sugar or sweetener of choice
1 1/4 C milk
1 Cup yogurt (the original recipe called for tofu or yogurt but I'll die before I use tofu and obviously I live by greek yogurt so...)
2 tsp vanilla extract
1/2 cup pumpkin puree
Directions
In a large bowl, combine all ingredients except bread and stir well. Grease an 8X8 baking pan and pour  the cubed bread into the pan. Cover evenly with wet mixture and then cover the entire dish with a lid or saran rap and refrigerator overnight. The next morning, preheat oven to 400 F and bake 30-35 min. Top with maple syrup or eat plain (it is actually very delicious plain). I enjoyed it both hot and cold.
NOTE: You may need to adjust milk and bread proportions depending on the type of bread you use.
Recipe from Chocolate Covered Katie.

I know you all are worried about seeing my cup of coffee in the picture but we've had this conversation before. I like coffee AND tea. Actually I've really gotten into a tea drinking mood recently so you may see some more tea inspired blog posts around here soon.
Have a great day and don't forget to like my blog on Facebook! :)

Lois Johnson, avid writer, tea drinker, and reader but first and foremost, avid Christian.

Recipe- Refrigerator Oatmeal

Today I am sharing with you my new favorite food! Refrigerator oatmeal! It's healthy, it's got greek yogurt in it (which is always a plus in my book), and there are so many different flavors you can make. I found these recipes from The Yummy Life. In this blog post I am only including the flavors I've tried but there are many more on the website. Also, all of the original recipes called for chia seeds but as that is not something in my normal collection of ingredients I just skipped them. Because chia seeds do absorb some of the liquid you might want to cut down on the milk.

Mocha Refrigerator Oats

1/3 Cup uncooked old fashioned oats

1/3 cup milk

1/4 cup plain greek yogurt

2 tsps honey or other sweetener

1 tsp cocoa powder

1/2 tsp espresso powder (I used cappuccino powder as that is what I had on hand)

Raspberry Vanilla Refrigerator Oats

1/4 cup uncooked old fashioned oats

1/3 cup milk

1/4 cup plain greek yogurt
2 tsps honey or other sweetener

1/4 tsp vanilla extract

1/3 cup raspberries sliced in half. 

Pumpkin Pie Refrigerator Oats

1/4 cup uncooked old fashioned oats

1/3 cup milk

1/4 cup plain greek yogurt

1/2 tsp pumpkin pie spice

2 tsps maple syrup or other sweetener

1/4 cup pumpkin puree

Banana Chocolate Refrigerator Oats

1/4 cup uncooked old fashioned oats

1/3 cup milk

1/4 cup plain greek yogurt

1 T cocoa powder

1 tsp honey or other sweetener

1/2 banana 

Banana Peanut Butter Refrigerator Oats

1/4 cup uncooked old fashioned oats

1/3 cup milk

1/4 cup plain greek yogurt

1 T peanut butter (or substitute PB2)

1 tsp honey or other sweetener

1/2 banana

Directions for all

Mix all ingredients together and place covered in the refrigerator overnight. Take out the next morning and enjoy cold or if you so desire heat up for a minute (I've never tried them heated). Can keep up to three days in refrigerator or a month in the freezer. 

ENJOY!!!

Lois Johnson, avid writer, tea drinker, and reader but first and foremost, avid Christian.

Pumpkin Snickerdoodles

Everybody loves snickerdoodles (don't contradict me on that one).  Needless to say then, I love snickerdoodles too.  I like them perfectly soft, melt in your mouth.  Soooo good!  When I found a recipe for pumpkin snickerdoodles of course I was intrigued.  I saved the recipe but never got around to making it until we were having an "everything pumpkin" dinner for halloween at work.  I remembered the recipe and knew it would be a perfect opportunity to try it out.  Let's just say that they are addictive, deliciously addictive.  They have a slightly different kind of texture that is really good and are a larger cookie.  I had a little trouble with the cooking time and ended up cooking them a couple minutes over the original cooking time but they still turned out fine.
If you're on a diet, you probably shouldn't make these.  You won't be able to stop eating them. :)

Pumpkin Snickerdoodles

Yield: about 3-4 dozen cookies
Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  ENJOY

Lois Johnson, avid writer, tea drinker, and reader but first and foremost, avid Christian.