Pumpkin Smash

Fall officially begins tomorrow. Well, at least the calendar states that it is the first day of fall. Temps say otherwise, and the fact that we have had torrential rain showers for the past week does not seem like fall in our neck of the woods. But, fall is upon us nonetheless. My mantle looks all fall-y. I'll post pics soon.

Today, I wanted to share a couple pumpkin recipes that I have enjoyed today. Both kids are home sick. No pigs are flying at our house that I know of, they've just both had fevers that appear at night. No other symptoms really, just normal fall allergies that we all battle. So, in honor of our sick day, I baked a yummy treat.

I've made this before but did not print the recipe out, so I had to search for it again. I had a can of pumpkin in my pantry that I got last year on clearance at Target for .08 after Thanksgiving. I also knew that I had a few chocolate chips in the fridge that needed to be used. Here is what I did:



Pumpkin Chocolate Brownie

* Nonstick cooking spray
* 1/2 cup LIBBY'S® 100% Pure Pumpkin
* 1/3 cup brown sugar blend (such as SPLENDA) I used plain brown sugar
* 1 large egg
* 2 large egg whites
* 2 tablespoons vegetable oil
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Directions

PREHEAT oven to 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.
COMBINE pumpkin, sugar blend, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.
BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.

Can you tell I got this from the Very Best Baking website? There are lots of great recipes on there.

Also, I've seen that Starbucks has their Pumpkin Spice Latte back. I've heard how popular it is but have never tried it. As I was browsing the Very Best Baking site, I found a Pumpkin Latte recipe. I was skeptical because, really, who puts pumpkin in their coffee? Well, now, I do. This was so yummy and so bad for you. It was the perfect compliment to the brownie.


Pumpkin Latte

* 1 cup strong coffee
* 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
* 1/4 cup LIBBY'S® 100% Pure Pumpkin
* 1 to 2 teaspoons granulated sugar
* 1/8 teaspoon pumpkin pie spice or ground cinnamon

Directions

COMBINE coffee, evaporated milk, pumpkin, sugar and pumpkin pie spice in 2-cup microwave-safe glass measure or small saucepan. Heat until very hot (if using stove, use medium-low heat and stir occasionally). Carefully pour into mugs.


If you try this, let me know what you think. Really, the latte is perfect. Even better is that I will not have to share because Scott will NOT try this. He is not adventurous when it comes to his coffee.