Foodie Friday: Pumpkin Pie Crumb Bars

Ah, yes, my friends. We are still on a pumpkin kick here. I promise I won't do it much longer, I think. I found this recipe at Cooking Classy and you can find it here. I brought these to a playgroup, since I needed an excuse to make them. Most friends won't turn down baked goods, I have discovered. The recipe called for topping them with whipped cream, but we enjoyed them straight from the pan, literally. And they really do have that pumpkin pie taste. So if you are looking for a little Thanksgiving preview, pop these in your oven and subsequently in your mouth and belly.

Pumpkin Patch 2013

A trip to the pumpkin patch is a seemingly quintessential part of fall is these parts. 

The girls and I made the trek earlier this week. 

Unfortunately an incorrect address sent us on a bit of a wild goose chase. 

But we made it there and got to thoroughly enjoy everything that the pumpkin patch had to offer.

 I also go to enjoy practicing taking pictures with the new camera. 

When I got the camera, I didn't take into account how difficult it would be to get a picture of a two year old and a four year old BOTH looking, BOTH smiling, and BOTH in the shot. 

Ha ha ha. 

While we missed last year, Peachy went to the patch in 2010 when she was one and a half,

and Cream came along in 2011 when she was less than 2 months old.

Foodie Friday: Baked Pumpkin Pie Oatmeal

And the pumpkin hits just keep on coming! I can't get enough, I tell you! I recently made a different batch of pumpkin baked oatmeal and it was okay. (It may have had something to do with the fact that it was a clean eating recipe. I just don't think that clean eating and I get along. :o) This recipe, however, is really good. Like cake for breakfast good. And I am all for legalizing sweets for breakfast.
If you have never had baked oatmeal before, here is the beauty in it. You can make it up ahead and time and just toss it in the oven when you are ready to bake the next morning. It is kind of like a coffee cake, but with much less hassle and work. Since I had leftovers, I just have been heating up portions every morning in the microwave.

Head on over to Scattered Thoughts of a Crafty Mom and get the Baked Pumpkin Pie Oatmeal recipe. (That is if you like pumpkin and sweets for breakfast.) Oh, and I just served mine with milk instead of the whipped cream. I may like sweets for breakfast, but I do have to draw the line somewhere. If nothing else than for my figure. You know, my 20 weeks pregnant figure.

Foodie Friday: Baked Pumpkin Donuts

Do you remember when I made the purchase of a donut pan when I was pregnant with Cream? Well, the urge to bake has set in again! And it is even stronger with fall-like weather setting in. And when you are baking in the fall you must bake with pumpkin! (At least if you are like me and who wouldn't want to be??) When I was rearranging my Pinterest boards recently (what don't you do that?) and came across this recipe for baked Pumpkin Donuts, I just knew what I had to do. Go and bake some yummy fall goodness! Head on over to the King Arthur Flour site for the recipe. You will not be disappointed. At least we weren't!

Pumpkin Mug Cake

I am a fan, make that a huge fan, of all things pumpkin. Combine that love with my love for a nice carb loaded breakfast and you pretty much reach euphoric levels here. And if you can give me both of those things in under five minutes I am weak at the knees.
And so today I am willing to share this pure happiness in a mug with you, my dear, dear friends. Here she is, the Pumpkin Mug Cake. One single serving of pumpkin pleasure.

Pumpkin Mug Cake
(adapted from {2 Minute} Coffee Cake in a Mug)
Ingredients
1 Tbsp butter
2 tbsp sugar2 tbsp pumpkin puree
vanilla extract, few drops
1/4 C All Purpose flour
1/8 tsp baking powder
pinch of salt
1 tbsp butter
2 tbsp flour
1 tbsp brown sugar
1/4 tsp pumpkin pie spice
1 Tbsp finely chopped pecans
Directions

1. Soften 1 Tbsp butter in microwave in mug. Stir in 2 tbsp of sugar and mix until well incorporated. Stir in pumpkin, vanilla, flour, baking powder, and pinch of salt; stirring until just combined. Smooth the mixture into the bottom of a mug.
2. For the struesel topping: Combine 1 tbsp of butter, 2 tbsp of flour, 1 tbsp of brown sugar, and 1/4 tsp pumpkin pie spice. Using your fingers, pinch together until toppings form a rough consistency  Pour over top of the cake mixture and top with pecans. 
3. Cook in the microwave for 50-80 seconds depending on your microwave. Make sure to check it after the 50 second mark to make sure you don't over cook it. (Believe me, you will not want it to be over cooked.)
4. Enjoy warm and if you really want to make your day, top with whipped cream.

It may not be as healthy as my pumpkin pie oatmeal, but it is worth every extra empty calorie.