As a food blogger and recipe developer, we tend to have lots of leftovers. This was the case with the creation of this recipe. I had some left over items from a few recipes I made and decided to make a treat for the kids lunches.
I hope you enjoy them as much as we did.
1 cup almonds
1 cup pumpkin granola
2 Tbsp coconut flour
1/4 cup pumpkin pie cream cheese dip
Place all ingredients in processor.
Process till smooth.
Dump mixture into bowl and scoop out teaspoons and roll into balls.
These were a big hit with the whole family and they worked great for school lunches.
This Pumpkin Pie Cream Cheese Dip was delicious especially with the homemade cinnamon and sugar corn tortilla chips I have recently posted but if you don’t feel like making chips, then you could dip sliced apples or use it as a filling inside of a crepe. This is a make again recipe for sure and if you want the recipe for the Homemade Cinnamon and Sugar Corn Tortilla Chips here’s a link to the recipe.
8 oz. Cream Cheese
1/2 c Powdered Sugar
1 c Pumpkin Puree
1/2 c Plain Greek Yogurt
1 1/2 tsp Ground Cinnamon
1 tsp Nutmeg
In a bowl mixing the cream cheese and the powdered sugar until well combined.Beat the pumpkin, yogurt, cinnamon and nutmeg into the cream cheese mixture. Serve baked cinnamon and sugar corn tortilla chips and enjoy this sweet treat.
This Pumpkin Pie Cream Cheese Dip was delicious especially with the homemade cinnamon and sugar corn tortilla chips I have recently posted but if you don’t feel like making chips, then you could dip sliced apples or put it as a filling inside of a crepe. This is a make again recipe for sure and if you want the recipe for the Homemade Cinnamon and Sugar Corn Tortilla Chips here’s a link to the recipe.
Today for the Pumpkin and Pinterest Series I am featuring a recipe from Jack and Parker with a little twist. I love making pumpkin seeds every year. Jack and Parker suggest boiling the pumpkin seeds to keep them from burning. I also made a little pumpkin spice coating to toss the pumpkin seeds in before baking them in the oven.
I hope you enjoy them. Don’t forget to swing over to Jack and Parker and see what other good eats they are cooking up.
Pumpkin seeds are a great addition to your diet. These little delights help give skin a healthy glow, perfect for sunless winters. They also aid in achieving good sleep and lowers depression.
2 tablespoons unsalted butter, melted
2 tablespoons organic honey
1 teaspoon cinnamon
pinch of salt
2 cups pumpkin seeds cleaned
Preheat the oven to 300 degrees
In a medium bowl, mix the melted butter, honey, cinnamon and salt and set aside.
After cleaning pumpkin seed place in a pot and cover with water. Bring water to a boil and boil for 1-2 minutes.
Drain pumpkin seed and let cool.
Pat seeds dry and set aside.
Mix first four ingredients and add in pumpkin seeds.
Spread the seed in a single layer on a baking sheet. Bake for 40 minutes. Stir occasionally. Bake until golden brown.
Make sure to watch seed closely during the last 10 minutes to avoid burning.
The honey roasted pumpkin seeds will keep for three days. Store in an airtight container.
These Pumpkin Pie Date and Nut Bars are a family favorite. They are simple to make and very versatile. It is easy to switch them up with various add-ins. That is why I am featuring them in the Pumpkins and Pinterest Write 31 days series.
4 cups gluten free oats
2 cups craisins
2 cups Medjool dates
2 cups raw almonds (40g)
1 1/2 cup pumpkin purée
1/2 tsp salt
2 tsp pumpkin spice
2 tsp pure vanilla extract
Pulverize the oats in a food processor, then add all other ingredients and blend very well. Form into balls or bars. (If you want, you can portion the dough into plastic bags before smushing the bars, so your hands don’t get sticky.)