Starbucks Pumpkin Loaf

Tastes like the real thing but better for you! Oil replaced with fat-free Greek yogurt, reduced sugar, and made with a mix of white and whole wheat flour! Adapted from here.

Preheat oven to 350F.

In a medium sized bowl, mix

  • 3/4 C all-purpose flour
  • 3/4 C whole wheat flour
  • 3/4 C granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

In a small bowl, whisk together

  • 2 eggs, beaten
  • 1 Cup canned pumpkin (NOT pumpkin pie filling!)
  • 1/2 C Plain Greek yogurt, fat-free or low-fat
  • 1 tsp vanilla

To top

  • Roasted pumpkin seeds

After mixing dry and wet ingredients separately, pour wet ingredients into dry and stir slowly. Do not over mix and stop as soon as there are no bits of dry flour left. Turn into a greased loaf pan, sprinkle pumpkin seeds on top, and bake for 50-60 minutes, or until an inserted toothpick comes out clean.


Carrot, Curry & Pumpkin Soup

A thick and creamy soup. Perfect for a rainy afternoon!

  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 1 large potato, chopped
  • 4 large carrots, chopped
  • 1-2 C canned pumpkin (make sure it has no spices!)
  • 6 C water
  • 1 Tbsp chicken bouillon
  • 1 Tbsp curry powder
  • 2 tsp paprika
  • Salt & pepper to taste
  • 1/4 C milk

In a large pot, sautee onion in olive oil until soft. Stir in carrots. Add potato, pumpkin, water, bouillon, and spices. Bring to a boil, stirring often. Reduce heat, cover, and simmer for at least 30 min. Remove from heat and cool for 5 min. Add (in portions) to blender, and blend until smooth. Put back in pot on low-medium heat to reheat. Stir in milk. Serve with rye crackers. Next time, after blending, I’m going to add some corn, fresh cilantro, and a drizzle of crème fraîche!



Pumpkin Pecan Cookies

Welcome autumn with this soft, muffin-like cookie. Adapted from here.

  • 3/4 C margarine or butter, softened
  • 1/2 C granulated sugar
  • 1/2 C brown sugar, packed
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1 egg
  • 1 C canned pumpkin
  • 1 tsp vanilla
  • 2 1/2 C flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C dark chocolate chips
  • 2/3 C chopped pecans

Preheat oven to 350F. In a large bowl, cream margarine and sugars together. Add spices, egg, pumpkin and vanilla. Mix until smooth. Add flour, baking soda and salt, and mix well. Stir in chocolate chips and chopped pecans. Bake for 12-14 min. Makes about 2 1/2 dozen.

Worst Trends of Fall/Winter 2012

3. Fur Purses

Thanks to Fendi (left) and Michael Kors (right), you too can have your very own furry friend to take with you everywhere. It’s a great alternative to carrying around a chihuahua in an oversize purse: you never have to feed it or scoop its poop.

2. Outrageous Hats

Marc Jacobs (left) and Louis Vuitton (right). Reminiscent of The Cat in the Hat?

1. Spock Eyebrows

Looks like Karl Lagerfeld of Chanel spent too much time on the Enterprise. Live long and prosper.