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


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


  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!

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


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


  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.




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


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


  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.


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


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


  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.



It is officially acceptable to start posting pumpkin recipes! I started making pumpkin stuff weeks ago but I haven’t even been taking photos because I’m so weird about waiting until October 1. But you better believe I am celebrating with a pumpkin spice latte and one of these babies for breakfast.

Anyway, one of my favorite fall treats is the pumpkin roll but those are kind of annoying to make. You’ve got to roll it in a towel covered in powdered sugar and then wait forever for it to cool and HOPE it doesn’t crack or break apart or anything like that. These bars are for those of us that hate all the pumpkin roll drama but still want the pumpkin cake with some cream cheese.

They are perfection and they taste like breakfast, if that makes sense. Like they aren’t so sweet that they’ll make you feel ill all day if you have one for perfect. It’s basically pumpkin bread and pumpkin bread is a perfectly acceptable breakfast food, right?


Now go make something with pumpkin!

One year ago: Pumpkin Walnut Muffins
Three years ago: Chicken with Cider & Bacon Sauce
Four years ago: Black Bean Burgers

Pumpkin Roll Bars


Pumpkin batter:
6 tablespoons unsalted butter, melted
1 1/2cups granulated sugar
2 large eggs
1 (15 ounce.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg


  1. Preheat oven to 350F. Line a 9 x 13 inch baking pan with aluminum foil or spray pan with non-stick cooking spray.
  2. In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in eggs, pumpkin, vanilla and water until well blended.
  3. In a separate bowl, sift together flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
  4. Spread about 2/3 of the batter evenly into the prepared pan.
  5. In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and 1/2 teaspoon of vanilla until smooth.
  6. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
  7. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.



I’ve really been slacking on the pumpkin treats this year. And I blame the weather for that. It hasn’t really been that cold, minus that one snow we had – you know, when the snow all melted as soon as the sun came up. So I haven’t really been in the mood to bake fall goodies.

Luckily, Nicole and I decided on pumpkin as the theme for our weekly drink post so I was forced to buy a can of pumpkin. Expect more pumpkin soon!

But anyway, I made a pumpkin pie milkshake! Omg y’all, it was good. I’m totally not a milkshake kind of girl but I would drink this one without complaint. Even the kids, who don’t dig the pumpkin these days, drank it up and then begged for more. It’s especially good with a gingersnap on top to dip into the shake. Just trust me on that. I made these but store-bought works just the same.

Nicole made a pumpkin pie smoothie! Check it out!

One year ago: Sticky Spiked Apple Cake with Brown Sugar Sauce
Two years ago: Red Velvet Cupcakes
Four years ago: Enchiladas in Pumpkin Sauce

Pumpkin Pie Milkshake


2 cups vanilla ice cream
1 cup milk
2/3 cup pumpkin puree
1/4 cup packed brown sugar
3/4 teaspoon pumpkin pie spice
whipped cream, for serving
gingersnaps, for serving (optional)


  1. Combine vanilla ice cream, milk, pumpkin puree, brown sugar, and pumpkin pie spice in a blender; blend until smooth. Pour equal amounts into 4 glasses and top with whipped cream and a gingersnap, if desired.