Here is the parfait that you might have caught a glimpse of in my last post. If you did, then you read about my Pumpkin Pie Pudding, which is a delicious “tastes-like-dessert-but-is-healthy-enough-for-breakfast” treat.

In order to make a more filling and texturally interesting dish, I paired the pudding with my Pumpkin Spice Granola and a bit of creamy Greek yogurt.

The double dose of pumpkin pie spices is apparent in each tasty bite, and the different textures mingle beautifully well.

I find any dish that is comprised of multiple homemade components to be particularly satisfying, knowing that the ingredients are nutritious and wholesome. Sure, you can make a delicious parfait with store-bought granola and pudding, but the extra effort of making your own is absolutely worth it.

Although each element is delicious on its own, the saying “the whole is greater than the sum of its parts” definitely rings true for this pumpkin parfait!

Ingredients

• Pumpkin Pie Pudding
• 0% plain Greek yogurt
• Pumpkin Spice Granola
• 1 cup canned pumpkin puree
• 1/2 cup Greek yogurt
• 1/4 cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract

For the Crunchy Granola:

• 1 1/2 cups rolled oats
• 1/2 cup chopped nuts (such as pecans or almonds)
• 1/4 cup honey
• 2 tablespoons melted coconut oil
• 1/2 teaspoon cinnamon
• A pinch of salt

Directions

1. Make the Pumpkin Cream:

• In a mixing bowl, combine the canned pumpkin puree, Greek yogurt, maple syrup, pumpkin pie spice, and vanilla extract.
• Stir well until all the ingredients are thoroughly combined. Set aside.

2. Prepare the Crunchy Granola:

• Preheat your oven to 325°F (160°C).
• In a separate mixing bowl, combine the rolled oats, chopped nuts, honey, melted coconut oil, cinnamon, and a pinch of salt.
• Spread the mixture evenly onto a baking sheet lined with parchment paper.
• Bake for 15-20 minutes, or until the granola turns golden brown, stirring occasionally to ensure even browning.
• Remove the granola from the oven and allow it to cool completely. It will become crunchier as it cools.

3. Assemble the Parfaits:

• Choose serving glasses or jars for your parfaits.
• Start by adding a layer of the prepared crunchy granola at the bottom of each glass.
• Next, spoon a layer of the creamy pumpkin mixture on top of the granola.
• Repeat the layers until the glass is filled, ending with a layer of the pumpkin cream on top.

4. Garnish and Serve:

• Finish off your Creamy & Crunchy Pumpkin Parfaits with a swirl of whipped cream on top.
• For an extra touch of fall flavor and texture, sprinkle crushed gingersnap cookies over the whipped cream.

5. Enjoy:

• Serve your pumpkin parfaits immediately or refrigerate them for a few hours to allow the flavors to meld together.
• Grab a spoon and savor the creamy, crunchy, and perfectly spiced layers of this delectable dessert!

1. I have a really fun – and scrumptious – recipe posted on The Back Burner blog today!

These black-and-orange quesadillas are by far the best I’ve ever made, (maybe even the best I’ve ever eaten), and I think you’ll love ‘em… even if you’re not typically a fan of pumpkin.

I hope you try them out =).

2. I finally caved in and bought a pair of Toms.

They are the only item in my wardrobe that is this shade of light pink, but I absolutely love them! They actually kind of remind me of ballet pointe shoes… so feminine.

The only caveat is that I’m hesitant to wear them outside – I bet they stain super easily.

3. Another recent purchase was this lighting kit for indoor photography. I’ve been struggling with the waning evening light, and it’s only going to get worse once Daylight Savings kicks in. This particular kit was recommended by Helene Dujardin in her book Plate to Pixel, so I didn’t hesitate to order it. I’ll let you know how it works out… actually, you’ll be able to see for yourself once I start using it for photos!

4. This is pretty cool =).

5. I’ll add another reminder onto tomorrow’s post, but here’s a first glimpse of my White Chocolate Peanut Butter Cups… one of the recipes I developed for Peanut Butter & Co. The recipe will be posted tomorrow on the PB & Co. blog.

If you like white chocolate, you are going to LOVE these!!

Ingredients

For the Quesadillas:

• 2 cups canned pumpkin puree
• 1 can (15 ounces) black beans, drained and rinsed
• 1 small red onion, finely diced
• 2 jalapeno peppers, seeded and minced
• 2 cups shredded Monterey Jack cheese
• 8 large flour tortillas
• Olive oil for brushing

For the Pumpkin Chipotle Crema:

• 1 cup sour cream
• 1/2 cup canned pumpkin puree
• 2 tablespoons adobo sauce (from canned chipotle peppers)
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Prepare the Pumpkin Chipotle Crema:

a. In a bowl, combine the sour cream, pumpkin puree, adobo sauce, ground cumin, salt, and pepper.

b. Whisk until all ingredients are well incorporated.

c. Taste and adjust the seasoning as needed. Set aside.

2. Prepare the Quesadilla Filling:

a. In a large mixing bowl, combine the pumpkin puree, black beans, diced red onion, and minced jalapeno peppers.

b. Mix until all the ingredients are evenly distributed.

c. Season the mixture with salt and pepper to taste.

3. Assemble the Quesadillas:

a. Lay out a tortilla on a clean, flat surface.

b. Spoon a generous amount of the pumpkin and black bean mixture onto one half of the tortilla.

c. Sprinkle shredded Monterey Jack cheese over the filling.

d. Fold the tortilla in half, creating a half-moon shape.

4. Cook the Quesadillas:

a. Heat a skillet or griddle over medium heat and brush it with a little olive oil.

b. Place the quesadillas on the hot surface and cook for about 2-3 minutes on each side, or until they are golden brown and the cheese is melted.

c. Remove the quesadillas from the skillet and repeat with the remaining ones.

1. According to local channel 7 news, Hurricane Irene wiped out a large percentage of New England’s native pumpkin crop this season; I snapped up two sugar pumpkins (the variety used to make homemade pumpkin puree) on my last trip to Whole Foods, and am contemplating buying – oh, I don’t know – 15 more on my next visit to get me through the fall and well into the winter ;).

2. Despite the muggy and unseasonably warm temperature on Friday, I roasted one of those bad boys because I simply HAD TO HAVE pumpkin puree on hand.

As I’ve promised you, there are many MANY pumpkin recipes to be made in my kitchen; therefore, I absolutely must have pumpkin puree stocked!

3. This is not beer.

This is an Iced Pumpkin Spice Latte served in a fancy beer glass, and I can’t seem to get enough of this cold & frothy beverage. Iced coffee is especially refreshing after an early morning run in these warm temperatures we’ve had in New England!

4. Yes, I’ve been consuming copious amounts of pumpkin, but my body is still confused about what season it is; apparently our kitchen counter is as well:

Pumpkins, heirloom tomatoes, and basil… one of these things is not like the others!

5. I finally bought the book that food bloggers have been gushing about for months; good timing, too, as I seem to be having a dry spell with Foodgawker and Tastespotting accepting my photos.

I’m also considering buying a dSLR camera – any suggestions are welcomed! I’d like to stick with either Canon or Nikon, and have heard great things about 50mm f/1.4 lenses.

6. I’m lucky enough to be able to spend an hour or so per week walking & playing with our new neighbors’ puppy, Wally.

Shelby gets pretty jealous of this little wriggly ball of cuteness; but despite how adorable Wally is, Shelby will always be our favorite ;).

7. Did I mention that I have a bunch of pumpkin recipes to share with you? Oh, I did, didn’t I. Another one is comin’ attcha tomorrow!

Ingredients

For the Roasted Pumpkin:

• 1 small sugar pumpkin (about 2-3 pounds)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon paprika

For the Heirloom Tomato Salad:

• 3-4 medium-sized heirloom tomatoes, assorted colors
• 1/4 cup fresh basil leaves, torn
• 1/4 cup red onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preparing the Roasted Pumpkin:

a. Preheat your oven to 400°F (200°C).

b. Wash the pumpkin thoroughly, then cut it in half and remove the seeds and strings. Peel the pumpkin and cut it into 1-inch cubes.

c. In a large mixing bowl, combine the pumpkin cubes with olive oil, salt, pepper, dried thyme, and paprika. Toss until the pumpkin is evenly coated.

d. Spread the seasoned pumpkin cubes on a baking sheet lined with parchment paper in a single layer.

e. Roast in the preheated oven for 25-30 minutes or until the pumpkin is tender and slightly caramelized. Make sure to stir the cubes halfway through for even cooking.

2. Preparing the Heirloom Tomato Salad:

a. While the pumpkin is roasting, slice the heirloom tomatoes into 1/4-inch thick rounds or wedges, depending on your preference.

b. In a separate bowl, combine the sliced tomatoes with torn basil leaves and thinly sliced red onion.

c. In a small bowl, whisk together extra-virgin olive oil and balsamic vinegar to create the dressing. Season with salt and pepper to taste.

d. Drizzle the dressing over the tomato mixture and gently toss to combine. Set the salad aside.

3. Assembling the Dish:

a. Once the roasted pumpkin is ready, remove it from the oven and let it cool slightly.

b. Arrange the roasted pumpkin cubes on a serving platter or individual plates.

c. Spoon the heirloom tomato salad over the roasted pumpkin.

d. Garnish with additional fresh basil leaves if desired.

4. Serving:

Serve the savory pumpkin and heirloom tomato dish immediately, allowing your guests to enjoy the contrast of the tender, slightly sweet roasted pumpkin with the vibrant and refreshing heirloom tomato salad.

1. This marks my first hot OIAJ since last winter. For those of you scratching your head right now, OIAJ is a food blogger acronym for “Oats In A Jar”, and refers to eating oatmeal (hot from the stovetop or cold overnight) straight from an almost-empty nut butter jar. If you haven’t already tried this trend, I implore you to do so!

[Iced tea spoon to reach the nut butter at the very bottom of the jar optional but highly recommended].

Reaching the bottom of a peanut (or almond, cashew, etc.) butter jar is an exciting event!

It’s the little things.

*On my last trip to Trader Joe’s, I was informed that my beloved organic peanut butter has been discontinued 🙁. Something about the growing practices and how it wasn’t lucrative enough for the farmers. THIS is why I wish more people would consider buying organic – we need to support the growing practices of organic farmers if we value their methods; and as far as prices go, this organic peanut butter was less expensive than many peanut butter varieties available on stores’ shelves.

In the jar: stovetop zucchini bread oatmeal (yes, I put the green summer squash into granola, pancakes, and oatmeal) with vanilla almond milk, banana slices (for me, oatmeal without banana is like s’mores without chocolate… I don’t sweeten my oatmeal with maple syrup or sugar, so those bananas are a must!), cinnamon, nutmeg, vanilla extract, finely grated zucchini, walnuts, and grain-sweetened chocolate chips.

If you haven’t already come to this conclusion, I’m all about zucchini bread-inspired breakfasts for the sole reason that it gives me an excuse to eat chocolate chips first thing in the morning ;).

2. Just a few days after digging into hot oatmeal on a rainy 55° morning, I was craving a ripe juicy plum on a sunny 80° afternoon.

Heeeelp! I’m stuck between seasons!

3. I attempted to find a happy medium between summer & fall with a parfait of cold pumpkin overnight oats, banana soft serve, & crushed whole wheat graham crackers…

[The night before, combine in a bowl: 1/3 cup each rolled oats, milk, and Greek yogurt, ~ 3 Tbsp pure pumpkin puree (I didn’t really measure), and cinnamon, ginger, nutmeg, and cloves to taste; refrigerate overnight. Also the night before: cut a peeled banana into slices, place in a ziploc bag, and freeze. The next morning, toss the frozen banana slices into a food processor and blend until smooth and creamy. Place a few graham crackers sheets in a ziploc bag, and smash into crumbs using a pan or heavy mug. Layer the pumpkin oats with the banana soft serve and graham crackers crumbs.]

4. … which I promptly chased with a homemade Iced Pumpkin Spice Latte.

This went down way too quickly.

Ingredients

• 3/4 cup milk (I used unsweetened vanilla almond milk from Trader Joe’s)
• 3 Tbsp pure pumpkin puree
• 1 tsp pure maple syrup
• 1/2 tsp ground cinnamon
• pinch ground ginger
• tiny pinch ground nutmeg
• tiny pinch cloves
• ice cubes
• 1/2 cup strong cold-brewed coffee (I used coarsely ground TJ’s Fair Trade Organic French Roast Decaf); or brewed coffee that has chilled thoroughly in the fridge

Directions

1. Combine milk, pumpkin puree, maple syrup, and spices in a blender or mini food processor; blend until well-combined and frothy.
2. Pour mixture into a large glass filled halfway with ice cubes. Slowly pour in the chilled coffee. Serve with a dusting of cinnamon, if desired.

It’s going to be a fabulous fall ;).

Estimated Nutrition Per Serving

• Calories: 75 kcal
• Total Fat: 1g
• Saturated Fat: 0.5g
• Cholesterol: 3mg
• Sodium: 35mg
• Total Carbohydrates: 14g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 2g

I don’t know what the weather is like where you live, but the Northeast saw temperatures in the mid 80′s this past weekend.

Ummm… what?!

For someone like me – who lives for crisp, cool, and dry autumn weather – this return to summer-like temperatures was not as well-received as it most likely was for most New Englanders.

I actually had a recipe for cozy pumpkin & sweet potato chili all set to share with you today, but at the last minute I swapped it for out for something more appropriate given the warmer weather.

True, there are no lack of pumpkin milkshake recipes circulating around on food blogs far and wide… but I was determined to concoct a lighter version to post on HFFL.

Although I still consider this seasonal shake – clocking in at 355 calories – to be an occasional treat instead of a nightly dessert, it is certainly healthier than most milkshakes out there.

The inclusion of frozen banana slices allows you to use less of the rich ice cream without sacrificing the thick consistency that makes milkshakes so irresistible. Pumpkin puree and pumpkin pie spice ensures that the shake will actually taste like pumpkin, and graham cracker crumbs complete the “pumpkin pie” flavor profile.

If a temporary “heat wave” sets the stage for me to indulge in one of these heavenly milkshakes, I guess I can tolerate it… for a little a while at least ;).

Ingredients

• 1/4 cup pumpkin ice cream (I used Trader Joe’s; use pumpkin fro yo for an even lighter milkshake)
• 1 medium banana, cut into slices and frozen overnight
• 1/4 cup chilled pure pumpkin puree
• 1 tsp pure maple syrup
• 1/3 cup milk (I used unsweetened vanilla almond milk)
• splash vanilla extract
• tiny splash maple extract
• 1/4 tsp pumpkin pie spice
• 2 squares whole wheat graham crackers, (such as Mi Del), crumbled & divided

Directions

Combine all ingredients up through pumpkin pie spice in a blender; blend until smooth. Add in half of the graham cracker crumbs and pulse until incorporated.

Serve topped with remaining graham cracker crumbs.

Nutrition Per Serving

• Calories: 320 kcal
• Total Fat: 13g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 120mg
• Total Carbohydrates: 46g
• Dietary Fiber: 5g
• Sugars: 36g
• Protein: 6g
• Vitamin D: 0%
• Calcium: 20%
• Iron: 8%
• Potassium: 540mg