So not only was I offline because of Hurricane Sandy, my computer now has a virus and I need a new one. That’s why I have has such a lack of posts lately. Well, I’ve hijacked my sisters computer for the night so I can stay connected and I figured it was time to talk about these AMAZING new Pop Tart flavors.
I must say, I haven’t eaten a Pop Tart in about 10 years but that doesn’t mean I don’t remember how good they were. And now they have come out with holiday Pop Tarts… Drool! My favorite part is that you can eat them for any meal. They sound and look amazing and I felt like now was the time to share them with the world!
Pumpkin Pie Pop Tarts
Gingerbread Pop Tarts
Sugar Cookie Pop Tarts
Marshmallow Hot Chocolate
I was just on the lovely blog Delighted Momma and I was inspired to make a post about my two new favorite Trader Joe’s products.
Trader Joe’s Pumpkin Butter
I’ve been putting it on everything lately. It’s really good with peanut butter!
Trader Joe’s Cream Cheese
I love all things pumpkin and I love all things cream cheese so it was natural that I would love this product 🙂
*Disclaimer: None of the photos in this post are mine.
I love fall baking. Anything with apple or pumpkin and I’m in! So I decided to make Pumpkin Spice Scones. They are a delicious treat and are surprisingly light (probably because they are vegan and gluten free!!). Serve ’em up with a little cool whip or frozen yogurt for a yummy healthy treat!
2 cups whole spelt flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/3 cup coconut oil, plus more for brushing
3/4 cup pumpkin puree
1/3 cup agave nectar, plus more for brushing
1 tbsp vanilla extract
1\4 cup hot water
1 tbsp sugar
1/2 tsp pumpkin pie spice
What to Do:
Preheat your oven to 350 degrees and line a sheet with parchment paper or foil. In a medium bowl mix the flour, baking powder, salt and pumpkin pie spice. Add in the coconut oil and mix with your hands until the dough is crumbly. Then, add the pumpkin puree, agave nectar and vanilla and mix until combined. The batter is going to be very thick and dry, so add in the hot water to make it easier to work with.
Use an ice cream scooper to form the dough into little balls and place them on the baking sheet, leaving 1 inch between them. Lightly brush the top with some of the coconut oil. Bake for 14 minutes or until scones are golden brown and lightly firm.
While the scone are baking, mix together the sugar and the pumpkin pie spice. Remove the scones from the oven and brush them with the agave nectar and sprinkle each one with the sugar/pumpkin mixture. Let them cool before eating (or eat them hot like I did!)
Recipe From: The Healthy Diaries