Pumpkin Spice Breakfast Parfait

I was buying these breakfast parfaits at Publix and decided to make my own. This recipe is for a 6 ounce serving size of yogurt but I am not opposed to buying a larger container and making a large container of pumpkin spice yogurt. It’s delicious and so easy to make.

Cast of Characters

Ingredients:

1 6 ounce container of vanilla yogurt (I used fat free but feel free to use Greek, just use vanilla flavor

1 heaping Tablespoon of puréed pumpkin (canned packed pumpkin)

1/4 teaspoon of pumpkin spice (feel free to add more if you wish)

1/8 teaspoon cinnamon

1 small apple, diced in bite size pieces

3 small ginger snaps or cinnamon graham cookies, or granola (Publix uses cinnamon cookies), crushed

Pumpkin Spice Yogurt

The cookies add a great crunch to this breakfast parfait.

I used these cookies and store brand ginger snap cookies on top of my parfaits, both are delicious.

Open yogurt and add pumpkin, pumpkin spice and cinnamon. Stir to combine. Put in your favorite bowl. Top with apples and crushed cookies or granola. The yogurt alone is delicious on its own. Adding the apples and cinnamon takes it over the top. Enjoy!

Dig in!

Apple Cider Bread

This recipe was suppose to be donut holes but I decided to turn in my oven and bake since we have had chilly weather. I used all of my ingredients I was going to use in the donut holes. I am glad I went with this bread. It’s incredibly delicious, moist and just perfect for fall.

Ingredients:

1 stick of butter, melted

1 cup of sugar

2 eggs

1 teaspoon vanilla

1/2 cup real buttermilk

1/2 cup apple cider

1/2 cup applesauce

1 1/2 cups flour

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 apple, peeled and diced I used Honeycrisp, Granny Smith or Braeburn can be used

Preheat oven to 350 degrees. Prepare loaf pan 9″x5″ size with nonstick baking spray.

In a mixing bowl, combine butter and sugar. Blend well. Combine eggs (one at a time), vanilla, buttermilk, apple cider and applesauce.

In a separate bowl, combine flour, cinnamon, salt, baking soda. Whisk to combine. Gradually dry ingredients to wet ingredients.

Peel and dice apple to the batter. Pour into a loaf pan. Sprinkle top with cinnamon sugar. Recipe below.

Bake for 55-60 minutes or until tester comes out clean. Cool and glaze bread.

Cinnamon Sugar Topping Ingredients:

I make own but you can purchase pre-made in the spice isle at the grocery store. If you choose to make your own, I use 1 Tablespoon cinnamon to 1/4 cup sugar. Leftover cinnamon sugar is great on toast.

Apple Cider Glaze:

1/2 cup powder sugar

1 Tablespoon apple cider

Stir to mix an drizzle over cooled bread.

It’s A Snappy Pumpkin Pie

It’s that time of year when everything is pumpkin, pumpkin and pumpkin!  Last year I created an Egg Nog Pie with a gingersnap crust so this year it was time for a pumpkin pie with a gingersnap crust. 

  
Crust:

I box of gingersnap cookies, I used store brand, crushed into crumbs

2 Tablespoons sugar

3 Tablespoons of butter, melted
Preheat oven to 325 degrees. Mix gingersnap crumbs, sugar and melted butter together. Press into a 9″ deep dish pie pan. Set aside. 
Pie:

1 15 ounce can of pumpkin purée, not pie filling

1 12 ounce can of evaporated milk

3/4 cup packed light brown sugar

2 eggs, I used extra large

1 Tablespoon cornstarch 

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon vanilla

1/4 salt

Whip cream, nutmeg or sprinkles for garnish. 

  
Pie:

Combine pumpkin, milk, brown sugar, eggs, cornstarch, cinnamon, pumpkin pie spice, vanilla and salt. On medium speed, mix well until combined. Pour into the pie crust. Bake for one hour or until the pie is set and lightly brown on top.  Cool completely before serving. Garnish with whip cream, nutmeg or sprinkles. Enjoy!