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Posts Tagged ‘halloween’

Harvard Yard

Harvard Yard

I can’t believe it’s been over a month since I posted. It breaks my heart! I love fall so much and I usually love cooking and baking during October. Things have been so full on though since I moved back to Boston. Until last week, I had been working every single day for over 30 days straight. It was exhausting!! I was lucky if I had the energy to pour myself a bowl of cereal for dinner and eat it before passing out at an embarrassingly early hour, never mind making actually recipes. I haven’t even decorated for Halloween yet!!

But things are marginally slowing down here. I have my weekends back (for now…) and I’m almost all caught up on things that I didn’t have time to do while working. So, I can finally devote some more time to the blog! YEAH! I made some insanely yummy pumpkin things: granola, muffins and simple syrup (SO much better then Starbucks), some chai cookies and a kale salad (cause, you know, veggies and stuff), which I hope to get to you in the coming weeks (though I probably just jinxed myself).

For now, here is a recipe round-up of all my favorite fall foods that I have posted on the blog before. I know round-ups seem like a cop-out but I love doing them. I enjoy going back through and revisiting recipes I forgot about (Hello, Pumpkin Beer Pretzels and Pumpkin Cookie Dough Truffles!!) and reminding everyone of some favorite dishes (Black Bean Butternut Squash Burritos, Southwestern Pumpkin Burgers and Beer Bread…all SO good!).

Mini Pumpkin Baked Donuts

Mini Pumpkin Baked Donuts

Breads and Breakfasts

Apple Butter
Apple Cider and Pumpkin Spice Mini Baked Donuts

Apple Cinnamon Oatmeal
Autumn Breakfast Hash
Beer Bread with Pumpkin Beer

Mini Pumpkin Loaves

Pumpkin Beer Pretzels
Pumpkin Pancakes

Pumpkin Cranberry Soup

Pumpkin Cranberry Soup

Entrees and Actual Food

Apple Sage Pizza
Black Bean Butternut Squash Burrito
Butternut Squash-Apple Soup
Butternut Squash “Cheez” Sauce (and Jack o’ Lantern Quesadillas)
Butternut Squash Chipotle Chili
Butternut Squash Kale Rice Bowls
Cream of Mushroom Soup with Cashew Cream
Pumpkin Cranberry Soup

Red Bean, Potato and Kale Soup
Southwestern Pumpkin Burgers
(aka my all-time fav vegan burger)
Spicy Black Bean Quinoa Soup (this is the most repeated recipe on the blog. In fact, my mom just made it for me for my birthday last week.)
Sweet Potato Lentil Stew

Peanut Butter Cup Pumpkins

Peanut Butter Cup Pumpkins

Desserts

Deep Dish Pumpkin Chocolate Chip Cookie Pie
Graham Crackers (for your pumpkin pie crusts)
Peanut Butter Cup Pumpkins
Pumpkin Chocolate Chip Cookie Dough Truffles
(I want these right now!!)
Pumpkin Chocolate Chip Cookies

What are some fall staples I’m missing? I’m thinking definitely bulk up that dessert section! It’s looking a little sad. What are some fall vegan treats that you guys would like to see? Let me know in the comments below and I’ll see what I can do for you.

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Last Saturday I went to Target with the sole purpose of buying 1. toothpaste and 2. halloween-themed tupperware.

Does anyone ever leave Target with only what was on their shopping list? If so, please tell me your secret. My wallet would kiss the ground you walk on.

Anyway, in order to find Halloween tupperware, I had to walk into the Halloween section of Target. This was a problem. I. Wanted. Everything. I haven’t bought anything for Halloween yet because I haven’t had a chance to go through the halloween decorations I do have to see what I need. Plus, I didn’t budget for Halloween shopping! BUT I was convinced that if I waited until Friday aka Payday, everything would be gone.

So there I stood, in the middle of the Target’s Halloween section completely paralyzed and teetering on the edge of a panic attack. I couldn’t stay and buy anything but I couldn’t go and leave all the pretty Halloween stuff behind!

Thankfully, a very cute, bearded sales associate, seeing my wide, panic-strictened eyes, came over to me and asked me if I needed help. When I squeaked out Halloween tupperware, he told me they didn’t have any but he led me out of the decoration section…right into the halloween baking section. Dude, seriously? You just told me you didn’t have what I wanted, thus freeing up money I budgeted elsewhere, and then you proceed to lead me to my most favoritest section ever?

Hence, the numerous halloween themed things from the Monday Things post. SO many cute sprinkles (traditional sprinkles or shapes?)…and liners (monsters or pumpkins?)…and spatulas (how can I choose between a big and a small spatula??).

My wallet wept.

BUT I did manage to resist the urge to buy Reeses peanut butter cup pumpkins. Target- 50, Erin- 1. So what’s a girl with a Reese’s peanut butter craving to do?

Um…obviously use this as an excuse to buy a silcone pumpkin candy mold and make her own! Duh! (I found mine at AC Moore)

Peanut Butter Cup Pumpkins
from my early post, Peanut Butter Cups, which is from The Kind Diet by Alicia Silverson

INGREDIENTS
1⁄2 cup Earth Balance butter
3⁄4 cup your favorite peanut butter (I used Teddy’s smooth PB)
3⁄4 cup graham cracker crumbs
1⁄4 cup maple sugar or other granulated sweetener (I used Palm Sugar)
1 bag of vegan friendly chocolate chips
a tiny bit of vegan shortening

Melt half the bag of chocolate chips with a little bit of vegan shortening. Spoon the mixture into the candy molds. You want just enough to cover the bottom of the molds and to line the sides. (I just used a spoon for this. I found it to be the easiest way. I tried measuring spoons to be more precise and a butter knife but the spoon won me over.)  Once all the molds have chocolate on the bottoms and sides, place in freezer. Let sit for about 20-30 minutes to solidify.

Once the chocolate is solid, melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and sugar and mix well. Remove the mixture from the heat. Spoon the mixture into the candy molds. Fill almost to the top but leave a little room for the top chocolate layer. Place in the freezer to solidify, again, about 20 minutes.

Once the peanut mixture is hard, melt the rest of the chocolate with a tiny bit more shortening, and fill the rest of the molds with chocolate. Stick in the fridge for at least 2 hours for the chocolate to harden and the rest of the cup to not be so frozen solid.

This recipe made about 36 pumpkins. Since I only had 1 tray of molds, I just left the extra chocolate and peanut mixtures in their pots and reheated them when it was time for round two. I didn’t have any problems with this.

I’m 100% in love with this recipe. They are cute. They are delicious. They are shaped like pumpkins! And they should help with those candy cravings when all those kids are ringing your doorbell halloween night. You can be all like “sure, here, have a chemically ridden, refined sugar-filled, made-in a factory candy bar. I have homemade peanut butter pumpkins! ‘  So there!

You could also make these for a party, you know, if you want to share…

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