Pumpkin French Toast

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HAPPY HALLOWEEN!!

Can I tell you over the years I have grown a big distaste for pumpkin. To me it really tastes like a candle… Some things are still okay but other wise I think it tastes like a candle.

This french toast actually tastes pretty dang good I only use a little pumpkin and some cinnamon NOT nutmeg the most candle like flavor in the world. Yuck. But this is candle free I promise

pumpkin french toast 095Guys it’s Halloween!! I’m going to be Minnie Mouse tonight…

That’s just how I roll…

look at me giving you seasonal appropriate breakfast.

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PUMPKIN FRENCH TOAST

3 eggs

1/8 cup milk

1 teaspoon cinnamon

1/4 cup pumpkin

butter

6 slices of thick cut challah bread

whisk eggs, milk, cinnamon, pumpkin together. Next heat and butter a skillet, Batter both sides of the bread slices and place then battered bread in the skillet cook until golden brown on each side. I cook mine on medium heat.

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Leroi approved.

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Thirsty Thursdays: Pumpkin Chai Latte

pumpkin 010I like my Chai iced… I cheated and used Chai concentrate… Look I’m lazy at 4am and I’m fighting with myself to call out of a job I hate. Since I’m to busy doing that I think cheating is okay.

Besides its 3 simple ingredients, it’s fast that waiting in a crappy Starbucks and paying 4 bucks for a small drink. All of my ingredients cost 6 bucks and I can make more than one and I don’t have to write my name on my cup even though people take your drink still anyway and then they don’t even get the write name half of the time so you know what, screw you Starbucks and your shitty coffee. I mean think about it, I waste my time standing in line for at least 20 minutes and get my wallet raped, and all I get out of it is  the unwanted privilege of standing with a bunch of hipsters that are wearing my leggings that I wore in 1st grade… But look I digress. I figured out how to make this and I know exactly whats going in it. It probably tastes better to and I can have more than one!

pumpkin 006Who is excited about fall?! I am, but I think you knew that, I’ve only been talking about it since July.

Maybe I will sever this at my Halloween party I think I would be a good Idea, I’m still searching for a moose costume and every thinks I’m nuts! guess what? I don’t care… Le roi might be a taco… If so there will be pictures like 8 billion!

pumpkin 007this part is super hard pouring your milk into the Chai… I keep wanting to write chia… I do like chia seeds though…. Do you thing people have started to buy chia pets now just to eat the chia sprouts? yeah I think about weird things.

pumpkin 009You stir in into the chai latte mixture. The pumpkin just blends right in.

It’s like a liquid pumpkin pie… yum.

PUMPKIN CHAI TEA LATTE

3/4 cup of chai tea concentrate

3/4 cup milk (cows, almond, soy, coconut)

1-2 tablespoons of canned pumpkin

ice (optional)

pour tea and milk into a cup and then stir in the pumpkin. Enjoy!

pumpkin 011It also gets a fun orangey color.

HEY JAMIE BAKES NOTES

You can steep your own chai tea just make sure you sweeten it most chai tea concentrates are pre sweetened

saving the rest of the pumpkin, I just put it in a plastic sandwich baggy and put it in the fridge.

you can enjoy it hot or cold  you can heat the tea mixture on the stove or in the microwave just add the pumpkin after you take it off the heat.

Vegan Apple Cranberry Pumpkin Bread

 holiday 138Lets start the holidays off healthy. I made a vegan pumpkin bread. No butter or eggs… Yeah I know I should be shot, butter is gods gold yes I know. well actually gold is gods gold, yeah I don’t know, so off topic now.

Lets just say this bread has ton of flavor even if its lacking butter.

It has pumpkin, cranberries, and apples in here I guess it makes up for the amount of brown sugar and maple syrup I have in it…. You know lets just forget we had this conversation. I don’t need your doctor or dentist calling me. I’m super busy this time of year, So busy I haven’t even had a chance to go to the liquor store and drink in the shower yet…

No judgments.

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So I started my holiday baking for the season and it’s kinda insane. I found tiny disposable pans to bake them in s I’m not handing out giant gifts of food. I don’t have that much money.

Happy Chanukkah!

Vegan Pumpkin Cranberry Apple Pecan Bread

makes two 9x4x3 inch loaves (and it freezes well!)

2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 cups light brown sugar, packed

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 15-ounce can pumpkin puree, or just under two cups

1 cup vegetable oil

1/3 cup maple syrup

1/3 cup water

1 heaping cup fresh cranberries

1 medium Golden Delicious apple, peeled  and cored and cut into small pieces I didn’t peel mine

Preheat oven to 350 degrees F.  Place a rack in the center of the oven.  Grease and flour two loaf pans (mine are 9x4x3) and set aside.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.

In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.

Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together.  Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.  Fold in, cranberries and apple chunks.

Divide the dough between the two greased pans.  Sprinkle loaf with cinnamon and granulated sugar if you’d like.  Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven.  Let rest in the pans for 20 minutes, then invert onto a cooling rack.

Cool completely before slicing.  Slice into thick pieces and serve.  Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching.

Pumpkin Bottom Cupcakes

So it’s September and it’s 90 degrees I don’t care… Fall is my favorite season It’s just nice weather, delicious  food and veggies come to farmer and normal markets, I love the colors and smells of fall… I love Halloween but that’s a whole different post… maybe I can find pictures of little me at my dads house… I also love all the other holidays after fall. Also I will be 27 this november. It’s gonna be interesting, that’s for sure. Mos def.

So I got a little crazy and started to make  fall-esq desserts… I also kinda only have one photo of these… I had an incident happen and well I only have one photo but it’s okay.

Have you ever had a black bottom cupcake? it’s like that minus the chocolate and chocolate chips… It’s pumpkin cake with a cheese cake type filling after a baked them I realized butterscotch chips in the cheesecake part if you want the texture of the extra flavor. This cupcake is luscious and will get you into the mood for fall.

I don’t really have anything interesting to say… Just kinda busy at work, and I visited a best friend from college  over labor day weekend which was awesome. I’ve gone on some terrible dates I mean terrible… I am sitting here thinking about how I miss someone from the summer time whom which I probably should not… Listening to Lana Del Rey isn’t helping…

Let’s start the fall season.

Pumpkin Bottom Cupcakes

Adapted from Alton Brown

Makes 18 cupcakes

Bake at 350 for 18 -25 minutes

2 cups all-purpose flour

2 teaspoons all spice

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1  cup white sugar

1/2 cup brown sugar

3/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 15oz can of pumpkin

1/4 cup butter milk

Cheese Cake Filling

1 8oz package of cream cheese

1 egg

3/4 cup sugar

Heaping 1/4 cup butterscotch chips (optional I didn’t use them)

Preheat the oven to 350 degrees. Line cupcake pan with liners. place all dry ingredients to the mixing bowl the flour, all spice, baking soda, baking powder, sugars and salt together. whisk them together be sure to whisk the lumps out (you can sift if you want to) In the same bowl, mix the vegetable oil, eggs, and vanilla, pumpkin and buttermilk. Once the ingredients are all incorporated pour into cupcake pans. In another bowl add all the ingredients for the cheese cake filling and beat until fluffy. Then take  the cheese cake filling and plop it onto of the pumpkin batter just a spoon full Bake for 18 – 25 minutes until finished. The cheese cake filling will look solid and look a little golden. that usually is a sign of being done.