It snowed on Friday!

Yes, snow!

I know!

This is our 4th winter in Colorado and we’ve never had snow before November. I didn’t believe the weather people when they started saying we’d get snow. Mostly because we never get snow when they say we will. I think they just like to play with my emotions. And then it’s when they say that we’re gonna have an unseasonably warm day with absolutely no precipitation that we get half a foot of snow.

That’s just how it works here.

But yeah, I was so disappointed when I woke up and couldn’t see anything coming down because it was so dark. And then I let Penelope (the husky) in and she was covered in the white stuff! It was pretty exciting.

It didn’t stick and never really got heavy so both my kids in school had recess in it which always sounds really cool to me because I’m from Mobile, Alabama and the 2 times in my life it snowed, we just got sent home early.

It also made me incredibly aware of the fact that my kids have basically no pants. So at 6:30 on Friday morning I was ordering all the boys pants that H&M has and possibly a poncho for me. What am I going to do with a poncho? I mean, really?

I think I’m even more excited for fall and winter now. The kids and I went to an apple farm yesterday and bought 10 pounds of apples and 3 big pumpkins. The pumpkins are definitely not going to last until Halloween but, ugh, I couldn’t help myself!

I also made Pumpkin Swirl Bread because once again, I couldn’t help myself. This version is so yummy. It’s a typical pumpkin bread but has a layer of sweetened cream cheese in the middle. It also has raisins which I considered leaving out but I’m really glad I didn’t. I really enjoyed them in this!

Click for the full recipe

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I swear this isn’t like all those times I Instagrammed a rice cake with M&Ms on top or Doritos and wine and hashtagged it paleo.

This is really paleo. And really delicious.

This recipe comes from Paleo Ice Cream: 75 Recipes for Rich and Creamy Homemade Scoops and Treats which is the newest addition to my cookbook collection. The book has basically every ice cream variety you could ever want, but Paleo-ized.

I mean, Maple Bacon Chocolate Ice Cream.

Yeah.

I, of course, am obsessed with all things fall right now (BECAUSE OMG SNOW IS COMING) so I had to give the Pumpkin Pie Ice Cream a try.

And I’m totally breaking my October 1st = Pumpkin Day rule but whatever. I had to share this with you.

I’m not gonna lie to you, I had serious doubts about the whole paleo ice cream thing. Paleo treats are really nice to have when you’re strict paleo but let’s be real, a paleo muffin tastes nothing like an actual muffin.

If I read your blog and you tell me a paleo biscuit tastes like a Cracker Barrel biscuit, I’m giving you major side eye.

So I worried that paleo ice cream would be nothing like real ice cream.

But basically, this ice cream is coconut milk (the canned stuff, not the refrigerated stuff), xanthan gum is optional but I definitely recommend it for the texture, honey as the sweetener, and some pumpkin.

(I totally saw xanthan gum at Walmart yesterday so you should be able to find it anywhere.)

It tastes like ice cream. Like pumpkin ice cream!

I did have to let it defrost for a few minutes before scooping but after that, it had nearly the exact texture of regular ol’ ice cream!

I’ve made paleo cookies, pizza, muffins, bread, etc, etc, etc and this paleo ice cream is the only thing that’s actually been super close to it’s non-paleo counterpart.

You should definitely check out Paleo Ice Cream if you’re looking for recipes like Oregano Ice Cream, Double Chocolate Candy Bar Ice Cream, or Toasted Almond Frozen Custard!

Click for the full recipe

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How was your holiday? Did you do any Black Friday shopping? I, unfortunately, did not. I actually really love Black Friday shopping but I’m really bad at it because I just like to wander around stores and then go to a bagel shop for breakfast. But I love waking up ridiculously early and driving around in the dark and all the crowds. Just me?

But I stayed home and ordered a dog bed for 50% off. It was pretty exciting.

Today I bring you a couple recipes featuring some Bolthouse Farms drinks. They have 3 new ones for the holidays: Pumpkin Spice Latte, Peppermint Mocha, and Holiday Nog.

These are limited time only so you better get them before they’re gone!

The first recipe I’m sharing is a Spiked Pumpkin Spice Latte!

You guys know I was stalking my favorite coffee shop for a week before they finally gave in and gave it to me so I was pretty excited to make this.

The Bolthouse Farms drink is a latte already so it’s perfectly delicious over ice in place of your regular morning cup of joe. And it tastes so decadent but it’s pretty low-cal for a latte! I wanted to kick things up for this post so I added a bit of Irish Cream as well as some extra coffee. Topped with whipped cream and a dash of cinnamon. It’s delicious and every bit as good as the $5 latte from my coffee place.

Spiked Pumpkin Spice Latte

Ingredients

1/2 cup strong brewed coffee
1/2 cup Bolthouse Farms Pumpkin Spice Latte, warmed
1/4 cup Irish Cream
whipped cream and cinnamon, for serving

Instructions

  1. Pour coffee, Bolthouse Farms Pumpkin Spice Latte, and Irish Cream into a mug. Stir gently to combine.
  2. Top with whipped cream and a sprinkle of cinnamon. Serve hot!
http://fakeginger.com/2013/12/02/peppermint-mocha-frozen-yogurt-spiked-pumpkin-spice-latte/

The next recipe is Peppermint Mocha Frozen Yogurt!

This is another drink that already has coffee in it so it’s great as your morning coffee but it’s also really fun to experiment with.

Y’all know I’m a froyo addict but I hate going out to get it when it’s cold and snowy so making it at home in the comfort of my heater is perfect. I’d never made frozen yogurt before but it’s really simple and using the Peppermint Mocha drink really cuts down on the amount of ingredients you use and the prep time. I did sweeten it with some sugar but you used an already sweetened vanilla Greek yogurt, you could totally cut out the sugar.

It turned out so creamy and delicious. And bonus points because Peppermint Mocha always puts me in a festive mood!

Bolthouse Farms has a $1 off coupon that you can use on these drinks so be sure to print that off before you head to the store. And let me know which one you’re going for: Pumpkin Spice Latte, Peppermint Mocha, or Holiday Nog?

Peppermint Mocha Frozen Yogurt

Ingredients

2 cups Bolthouse Farms Peppermint Mocha
1 cup sugar
4 eggs
2 cups nonfat plain Greek yogurt
crushed candy canes, for garnish

Instructions

  1. In a small saucepan, heat the Bolthouse Farms Peppermint Mocha until it begins to bubble around the edges - do not let it boil.
  2. While that is heating, whisk together the sugar and the eggs in a mixing bowl. Once the Peppermint Mocha starts to bubble, slowly stream 1/2 cup into the egg mixture, whisking constantly. When that is thoroughly combined, pour the mixture into the saucepan with the rest of the Peppermint Mocha. Stir the mixture constantly until it thickens enough to coat the back of a spoon.
  3. Strain the mixture into a large mixing bowl and stir in the Greek yogurt. Refrigerate overnight.
  4. The next day, freeze the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze until firm.
  5. Garnish with crushed candy canes.
http://fakeginger.com/2013/12/02/peppermint-mocha-frozen-yogurt-spiked-pumpkin-spice-latte/

 

 

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This is my second recipe this week using the Jello Pumpkin Spice pudding mix. Sorry. I have a problem.

I actually have a Pumpkin Snickerdoodle recipe on my blog already but I think I like these better. Ever since trying pudding cookies for the first time a few months ago I’ve been kind of obsessed. The pudding just makes the so soft and since snickerdoodles are already my number one favorite cookie ever, you know I loved these. They’re like the traditional snickerdoodles you make around the holidays but with a little something extra, thanks to the pumpkin.

I think I’m going to go hide the container of cookies now. I really don’t want to share.

And for reference, I have a photo of the pudding mix in this blog post. The only place I’ve seen it is Walmart and last time I was there, mine was officially sold out. Feel free to comment if you’ve seen it somewhere else! If you happen to come across it, snatch up a few boxes. Trust me.

One year ago: Lentil and Collard Soup
Two years ago: Pumpkin Money Bread with Maple Glaze
Three years ago: Brie & Brisket Quesadilla
Four years ago: Mongolian Beef
Five years ago: Pumpkin Cinnamon Rolls

Pumpkin Pudding Snickerdoodles

Ingredients

For the cookies:
3/4 cup (12 tablespoons) butter softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) box pumpkin spice instant pudding mix
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon cream of tartar
2 to 2 1/4 cups flour
For the cinnamon-sugar:
1/2 cup sugar
1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350F. Grease or line a cookie sheet.
  2. Sift together flour, cream of tartar and baking soda and set aside.
  3. In a large bowl, cream butter, sugars and pudding mix together. Add eggs and vanilla and mix well.
  4. Add flour mixture slowly until well incorporated.
  5. To make the cinnamon-sugar, combine sugar and cinnamon in a shallow bowl or plate.
  6. Roll cookies into 1″ balls. Roll each cookie into cinnamon-sugar mixture to coat outer surface of ball entirely. Place on a prepared cookie sheet and repeat for remaining dough.
  7. Bake at 350F for 10-12 minutes.
http://fakeginger.com/2013/10/10/pumpkin-pudding-snickerdoodles/

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I forgot to blog yesterday.

I mean, seriously. And that never happens. (Being lazy is a different story. That happens all the time).  I swear I’m losing my mind. Last Thursday I forgot to cook dinner. Just forgot. My husband came home and I followed him into the kitchen and then was all “CRAP! I KNEW THERE WAS SOMETHING I NEEDED TO DO!” And then Saturday night he was nice enough to go get me some Chinese food and on the way out the door he asked if I’d make a pot of coffee and I swear it immediately left my brain.

I’m blaming the weather. Or maybe I’m just getting old.

I made these Rice Krispies Treats yesterday because I’m obsessed with Rice Krispies Treatsright now. This was one of those times I told myself I was only going to take a nibble to test it out and then feed the rest to the kids. Do I need to tell you how that turned out?

I used this pudding mix and I suggest you go out and find some immediately and then buy all that’s on the shelf. I’ve been searching for it for a few weeks and finally found it at my Walmart. I bought a couple boxes and then regretted it and went back for me. Sold out. Omg. So yeah, go now. To Walmart. Buy it.

Two year ago: Buffalo Chicken Sliders
Three years ago: Snickerdoodle Pinwheels

Pumpkin Spice Rice Krispies Treats

adapted from Rice Krispies

Ingredients

3 tablespoons butter or margarine
1 (10 ounce) package of marshmallows
3 tablespoons Pumpkin Spice pudding mix
6 cups Rice Krispies

Instructions

  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in pudding mix until combined
  2. Add Rice Krispies and stir until it is well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool completely before cutting and serving.
http://fakeginger.com/2013/10/08/pumpkin-spice-rice-krispies-treats/

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