spice

Instant Carrot Cake Oatmeal

By in Breakfast, GF Mains 8 Comments Tags: , , , , , ,

carrot cake oatmeal

We’ve been trying to find more ways to incorporate veggies into our breakfasts. Fruit is a lot easier to work into breakfast then veggies seem to be. A raw apple verses a raw carrot first thing in the morning? Apple please. So I’ve been getting creative with taking our go-to breakfasts and working veggies in, in a tasty way that you actually want to eat them first thing in the morning.

This oatmeal has become one of our favourites. It’s an instant oatmeal, but it uses rolled oats instead of instant. I can’t stand the texture of instant oatmeal, so this is a must for me. We like the versatility of making individual servings in the microwave because it’s quick, I can whip one up fresh when each person comes to the table, and everyone can customize their own easily. I can’t even remember the last time I made a big batch on the stove.

Filled with carrots, spices and maple syrup (or brown sugar) this oatmeal tastes remarkably like carrot cake. And, when you top it with walnuts and raisins, it just seals the deal. If grating carrots first thing in the morning sounds like too much work then grate a batch earlier in the week to have on hand for breakfasts. A food processor with a grating attachment makes quick work of it.

Enjoy some veggies for breakfast. I promise, it won’t be a chore. ;)

carrot cake oatmeal

Instant Carrot Cake Oatmeal

To make this gluten-free use gluten-free certified oats.

  • 1/3 cup rolled oats
  • 1/4 cup grated carrots, packed
  • pinch salt
  • 1/4 teaspoon ground cinnamon
  • pinch of ground cloves, ginger and nutmeg
  • 1 tablespoon maple syrup or brown sugar
  • 2/3 cup hot water
  • 1 tablespoon raisins
  • 1-2 tablespoon chopped walnuts
  • splash of milk or almond milk for serving

Place oats, carrots, salt, spices, syrup and water in a microwavable bowl. Microwave for 2 minutes. Stir. If needed continue microwaving in 30 second intervals until desired consistency. Top with raisin, walnuts and milk just before serving.

Serves: 1

Pumpkin Pecan Granola

By in Breakfast No Comments Tags: , , , , , ,

I had to squeak in one more pumpkin recipe before all the Christmas festivities get started around here. Next week I”ll be decorating my house and listening to Christmas music all day long, with no shame involved! But, it”s not quite that time yet so I”m giving you one last bite of pumpkin bliss before it goes out of style.

We hardly buy any boxed cereal anymore because homemade granola is so easy to make and so adaptable to different seasons. Max is going through a major granola phase –  it”s all he wants for breakfast. But, when it”s so full of goodness and so easy to make, it”s one obsession I can get on board with.

Make this granola with that last bit of pumpkin before all the peppermint and cranberry recipes start rolling in. Wee Hoo!

Pumpkin Pecan Granola

  • 1/4 cup extra-virgin olive oil

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 2/3 cup maple syrup

  • 2/3 cup pumpkin puree

  • 4 cups rolled oats

  • 1 cup chopped pecans

  • 3 tablespoons sesame seeds

  • 1 cup dried cranberries

Stir together olive oil, salt, spices, maple syrup and pumpkin puree in a large bowl. Add oats, pecans and sesame seeds. Stir until evenly coated. Spread onto a baking sheet, allowing it to stay clumpy. Bake at 325°F for 35-45 minutes, stirring every 10-15 minutes, until mixture is dry and lightly browned. Stir in cranberries and let cool completely before storing in an airtight container for up to 2 weeks.

Adapted from Simple Bites. Originally from The Sprouted Kitchen.

Pumpkin-Spice Cheesecake Mousse

By in Creamy, Fall, Sweets 2 Comments Tags: , , , , ,

I don”t know what”s with me this year but I”m especially obsessed with pumpkin. Hopefully you are too because it may take a little bit longer before it”s out of my system. I should probably back off soon though because I think the rest of my family may be needing a break. That being said, there were no complaints when I served up this Pumpkin-Spice Cheesecake Mousse. I mean, who would complain about that?

This recipe is so smooth, luscious, creamy and decadent. But it has a secret. It”s light! (er) Greek yogurt replaces whipped cream and pure maple syrup replaces sugar. Yes, it uses full-fat cream cheese, because in my opinion “light” dairy just means it”s that much more processed, so I always opt for full-fat. But if light”s your thing, feel free to use that. ;)

This is perfect on its own but can be used in so many adaptations to make it even more special. For a little added crunch you could serve these with gingersnaps or a sprinkling of maple roasted pecans or some gingerbread granola. Serve it in one big bowl and let people scoop their own and choose their toppings, or prepare them how you want and serve them in individual dishes. You could even turn them into a parfait by layering them with gingerbread. Really, the sky”s the limit!

Pumpkin-Spice Cheesecake Mousse

You can replace the spices for 1.5 teaspoons pumpkin pie spice if you wish.

  • 2 (8 oz.) packages cream cheese

  • 3/4 cup maple syrup

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 3/4 cup pumpkin puree

  • 1/2 cup greek yogurt

Beat cream cheese until smooth. Slowly beat in maple syrup, scraping down sides of bowl to ensure even mixing. Beat in spices and pumpkin puree. Beat in yogurt. Pour into a large bowl or individual serving dishes and refrigerate for at least 3 hours before serving.

Makes: 10-12 servings

Pumpkin Spice Roll

By in Cakes, Recipes, Sweets, Thanksgiving 11 Comments Tags: , , , , , , , ,

Pumpkin Spice Roll

I was planning on sharing a Thanksgiving side dish with you today, but it was a royal flop so I decided to make something pumpkin instead. Pumpkin heals all wounds. And, let”s face it, the whole (north american) world, including myself, is pretty much obsessed with pumpkin right now. And, I was in need of a guaranteed win.

I”ve made this Pumpkin Spice Roll quite a few times over the years and it”s always a winner no matter where I serve it. It”s so extremely easy to make and yet looks so impressive. I made it in our first years of marriage, when I was just learning to cook, and it turned out a great success, so you know it”s easy. ;)

A soft pumpkin spice cake coated in a layer of walnuts, with a creamy yet light, cream cheese filling – it”s pretty much an inside out spice cake rolled up into one pretty presentation. It would be perfect for Thanksgiving but you can save it for any special day, like maybe the first snow fall? Hopefully your snow holds off a little longer than ours. :)

Pumpkin Spice Roll

You can sub 1.5 teaspoons pumpkin spice for the combination of spices in the recipe, if you prefer.

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground ginger

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3 eggs

  • 1 cup sugar

  • 3/4 cup pumpkin puree

  • 1 cup chopped walnuts

  • 3/4 cup icing (confectioners) sugar, divided

  • 1/2 cup (4 oz.) cream cheese, softened

  • 3/4 cup cold whipping cream

  • 1/2 teaspoon vanilla extract

Grease a 15x10x1 inch pan, line it with waxed or parchment paper. Grease and flour the paper as well. Whisk together the flour, spices, baking powder and salt. Set aside.Whisk together eggs and sugar until pale and thick. Whisk in pumpkin. Stir in flour mixture just until blended. Spread evenly into prepared pan. Sprinkle walnuts over evenly. Bake at 375°F for for 15 minutes, or until the top of the cake springs back when touched.

While cake bakes, sprinkle a clean kitchen towel with 1/4 cup icing sugar. As soon as cake comes out of the oven, invert onto prepared towel, remove the pan and gently peel of the paper. Starting at a short side, gently roll up the cake and towel together to form a log. Allow to cool completely on a wire rack before adding the filling.

To make the filling, beat together 1/2 cup icing sugar and cream cheese until smooth with an electric beater. Gently mix in the cream and vanilla, scraping up any cream cheese stuck to the bottom of the bowl (mixture will be lumpy). Beat on medium-high speed until mixture is smooth and stiff peaks form when beaters are lifted.

Gently unroll cake, spread filling evenly over entire cake, leaving a 1 inch gap on both short ends (so filling won”t squeeze out as you roll it back up. Re-roll the cake, firmly but gently. Wrap cake in plastic wrap and refrigerate for at least 1 hour before slicing and serving. To serve, dust with additional icing sugar if desired.

Makes: 10 servings

Adapted from Kraft.

Pumpkin Chai Latte

By in Beverages, Fall, Warm 3 Comments Tags: , , , ,

pumpkin chai latte

Pumpkin Spice Latte’s are all the rage these days, every year you see new recipes for homemade versions popping up everywhere. I’m sure if you’re a fan, you’ve already found your favourite homemade version, so I’m not going to venture there. But, I do enjoy a good pumkin-y warm fall beverage and since I don’t drink coffee everyday (as much as I’d like to) I wanted to do something with tea instead, and a Pumpkin Chai Latte seemed like the logical step.

The thing I love about recipes like this, is they help you use up those little bits of extra pumpkin that there always seem to be after a pumpkin baking session. It feels like a special treat yet you’re helping to reduce waste, always a good excuse right? Plus, it’s virtually guilt-free so you can enjoy it as much as you like.

I made this a couple times until I got it just right for me, but feel free to adjust the amounts of spice and pumpkin to your liking. As it is, it’s lightly spiced so that it complements the more delicate flavours of tea. I know I’ll be enjoying this often over the coming months and I hope you do too!

Pumpkin Chai Latte

Use your preferred milk alternative to make this dairy free.

  • 1 cup milk
  • 2 tablespoons pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon maple syrup
  • 1/8 teaspoon ground cardamom
  • pinch ground cinnamon
  • pinch ground ginger
  • small pinch ground cloves
  • crack of freshly ground black pepper (or a small pinch of pre-ground pepper)
  • 1 black tea bag

Mix together all ingredients, except for tea, in a small saucepan. Bring to just barely a simmer, stirring occasionally. Remove from heat, drop in tea bag and let steep for 4 minutes. Remove teabag and serve immediately. Garnish with a sprinkling of cinnamon, if desired.

Serves: 1

Eggnog Sugar Cookies

By in Christmas, Sweets 11 Comments Tags: , , , , ,

Eggnog Sugar Cookies

You can”t start Sugar Cookie Week without a delicious recipe for sugar cookies. I know sugar cookies get a bad wrap for not being very flavourful and true enough they aren”t ever going to beat out a chocolate chip cookie for pure deliciousness, but they do beat it out for variety of what you can create with them.

That being said, you can still have a tasty sugar cookie that”s far from a chore to eat. Especially when you pump it full of sugar and spice and a shot of rum flavouring. Eggnog Sugar Cookies are where it”s at.

I have to be honest, although this recipe smelled deliciously of eggnog before going in the oven it seemed that most of the rum flavouring baked out. I was still left with a lovely spiced cookie, that I enjoyed eating, but it didn”t taste of eggnog. I”ve tried to remedy that below by doubling the amount of flavouring. And, since the first batch had such a lovely eggnog-y smell I”m hoping that, that”s the kick in the butt it needs to stay that way. *Update: I made a quick batch again last night and it worked! They now officially do taste like eggnog. :)

Regardless, it is a tasty Christmas-flavoured sugar cookie that I”m looking forward to making again.

New to making sugar cookies? Read my Tips to Perfect Sugar Cookies to ensure success the first time.

Eggnog Sugar Cookies

  • 3 cups flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon nutmeg

  • 1 teaspoon cinnamon

  • 1 cup cold salted butter, cubed

  • 1 cup sugar

  • 1 egg

  • 2 teaspoons rum flavouring

Combine flour, baking powder, nutmeg and cinnamon.

In a separate bowl, cream butter and sugar. Add egg and rum flavouring. Mix until incorporated.

Add flour mixture in three additions, scraping down sides of bowl as you go. Beat until combined (will be crumbly).

Divide dough in half to roll out. Knead each piece on countertop until smooth. Roll out on floured parchment paper. Cut into shapes. Place on parchment lined baking sheet. Freeze for 5 minutes (or refrigerate for 15 minutes) to firm up.

Bake @ 350 for 10-12 minutes. Let sit for 2 minutes before removing to wire rack or paper towel to cool.

Makes approximately 4 dozen cookies

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