Okay, so clearly I’m on a pumpkin cheesecake kick. I tried to space out posting this fro yo from the pudding, but just couldn’t wait any longer than a week to share such a delicious recipe with you!

And yes, this is the same pumpkin from those photos. I have to get another fall photography prop… and make more homemade pumpkin puree.

If you’re anything like me, you’ve been stalking other peoples’ “pumpkin pinboards” on Pinterest… only to become completely overwhelmed with the ludicrous awesome number of pumpkin recipes you want to make rightthissecond. I’ve been making a concerted effort to pin only the recipes I’m really smitten with, and this Pumpkin Cheesecake Ice Cream was instantaneously one of those recipes.

I played around with Shawn’s recipe to come up with my own version, and was perfectly happy with the result. In place of full-fat cream cheese, sour cream, and heavy cream, I used neufchatel, Greek yogurt, and skim milk, respectively. I also cut out half of the sugar and added some maple syrup for a kick of full-bodied sweetness.

Like most homemade frozen yogurts, this one freezes pretty hard, so once it’s fully frozen you’ll want to take it out of the freezer about 15-20 minutes prior to scooping and eating. Ideally, you’ll share this frozen yogurt with friends or family and polish it off the day you make it!

That shouldn’t be a feat that’s too difficult to accomplish ;).

Pumpkin Cheesecake Frozen Yogurt

by Lauren Zembron (adapted from Pumpkin Cheesecake Ice Cream by I Wash… You Dry)

Keywords: dessert cream cheese pumpkin greek yogurt Thanksgiving Halloween frozen yogurt fall

Ingredients 

• (6 servings)

• 8 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
• 1 cup pumpkin puree
• 1 cup 2% plain Greek yogurt
• 1/3 cup unrefined sugar, such as evaporated cane juice
• 1/2 cup skim milk
• 1/4 cup pure maple syrup
• 2 tsp pumpkin pie spice
• 1 tsp ground cinnamon (or an additional 1 tsp of pumpkin pie spice… I ran out!)
• pinch of salt

Instructions

In a large mixing bowl, combine the softened neufchatel, pumpkin puree, Greek yogurt, and sugar. Using an electric mixer, beat mixture until smooth and well-combined.

Add in the milk, maple syrup, pumpkin pie spice, cinnamon, and salt. Beat until smooth and combined.

Pour mixture into your ice cream maker and churn according to manufacturer’s instructions.

Spoon frozen yogurt into a freezer-safe air-tight container and freeze until desired consistency is reached.

Once fully frozen, take out of the freezer 15-20 minutes prior to eating for easier scooping.

Estimated Nutrition Per Serving

• Calories: 250
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 80mg
• Total Carbohydrates: 25g
• Dietary Fiber: 3g
• Sugars: 18g
• Protein: 10g

1. I’m getting a big kick out of Lisa Kudrow’s new series Web Therapy which airs on Showtime Mondays at 11 PM (which of course means I watch it On Demand… 11:00 is past my bedtime).

Although my career path took a culinary turn along the way, I actually went to school (both undergrad at Lafayette College and grad at Boston College) for counseling psychology; this might explain my fascination with psychology-themed shows (I LOVED Gabriel Byrne’s In Treatment… hope it’s coming back for another season!).

Web Therapy has a decidedly different vibe than In Treatment, but I’m enjoying it nonetheless.

2. I had a couple of kitchen bloopers over the weekend; both were a mess to clean up, but at least one of ’em tasted divine!

I overfilled my ice cream maker juuuust a tad. Fortunately this vegan coconut milk-based cookies & cream ice cream tasted fabulous… recipe to come later this week.

Trust me, you want to come back for this recipe!

The following morning I attempted to make blueberry buttermilk waffles (adapted from Alton Brown), but for some reason three out of the four waffles stuck to the iron.

I halved the recipe, subbed in all whole wheat pastry flour, and added in fresh blueberries… not sure exactly where things went wrong, but even the cooked pieces I managed to salvage didn’t taste perfect.

Back to the drawing board on that one, I’m afraid.

3. Today’s Back Burner post features a recipe that can’t be messed up! Super simple – but scrumptious – Mango, Avocado, & Toasted Coconut Salad with Lime Vinaigrette.

I originally made this salad back in early spring of 2011, and am bringing it back to share again because it’s the perfect hot-weather lunch.

Ingredients

For the Salad:

• 2 ripe mangos, peeled, pitted, and diced
• 2 ripe avocados, peeled, pitted, and diced
• 1/2 cup shredded coconut (sweetened or unsweetened, depending on your preference)
• 4 cups mixed greens (spinach, arugula, and baby kale work well)

For the Lime Vinaigrette:

• 1/4 cup fresh lime juice (about 2-3 limes)
• 2 tablespoons honey or maple syrup (for a vegan option)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Toast the Coconut:

• Preheat your oven to 350°F (175°C).
• Spread the shredded coconut evenly on a baking sheet.
• Toast it in the oven for 3-5 minutes, or until the coconut turns golden brown. Keep a close eye on it as it can burn quickly.
• Remove the toasted coconut from the oven and let it cool.

2. Prepare the Lime Vinaigrette:

• In a small bowl, whisk together the lime juice, honey (or maple syrup), olive oil, Dijon mustard, salt, and black pepper until well combined. Set aside.

3. Assemble the Salad:

• In a large salad bowl, combine the diced mangos, diced avocados, and mixed greens.
• Drizzle the lime vinaigrette over the salad and gently toss everything together until the ingredients are evenly coated with the dressing.

4. Add the Toasted Coconut:

• Sprinkle the toasted coconut over the top of the salad. This adds a delightful crunch and a touch of sweetness to every bite.

5. Serve and Enjoy:

• Divide the salad among individual plates or serve it family-style.
• Garnish with extra lime wedges, if desired, for an added burst of citrus flavor.
• Enjoy your Mango, Avocado, & Toasted Coconut Salad with Lime Vinaigrette as a refreshing appetizer or a light, satisfying main course.

Last weekend I set out to make Ashley’s Chocolate Chip Cookie Dough Almond Butter, and everything went swimmingly until I stirred the chocolate chips into the not-yet-fully-cooled freshly made almond butter (what can I say – I’m impatient).

The little morsels of chocolate quickly melted into the almond butter, resulting in a silky smooth, richly colored, and intensely chocolate almond butter.

If only all kitchen blunders led to such delicious results!

I’m going to direct you back to Ashley’s blog for the recipe, as I did not modify her recipe other than to a) sub in grain-sweetened chocolate chips for the dark and b) stir the chocolate chips into the still-warm almond butter until melted.

You can bet I’m going to be making her original recipe in the near future… until then, I am going to be slathering this decadent chocolate almond butter on just about anything I can find in the kitchen.

Have you ever made a cooking mistake that ended up yielding something great? If so, I’d love to read about it!

Ingredients

• 2 cups of roasted almonds
• 1/4 cup of cocoa powder
• 1/4 cup of powdered sugar (adjust to taste)
• 1/4 teaspoon of salt
• 1 teaspoon of vanilla extract
• 2-3 tablespoons of vegetable oil (as needed)

Instructions

1. Start with Roasted Almonds:

Begin by gathering your ingredients. You’ll need 2 cups of roasted almonds. If you have raw almonds, you can roast them in a preheated oven at 350°F (175°C) for about 10-12 minutes until they become fragrant and slightly golden. Let them cool before proceeding.

2. The Accidental Chocolate Addition:

The magic of this recipe lies in the accidental addition of cocoa powder. Place the roasted almonds in a food processor or a high-powered blender. Now, this is where the accident happened – add 1/4 cup of cocoa powder. Originally intended for a regular almond butter recipe, this cocoa powder adds a rich and chocolatey twist that you won’t be able to resist.

3. Sweeten the Mix:

Add 1/4 cup of powdered sugar to sweeten the blend. Adjust the sugar to your liking. If you prefer a more intense chocolate flavor, you can use dark cocoa powder or increase the sugar slightly. Don’t forget to add a pinch (about 1/4 teaspoon) of salt to balance the flavors.

4. Enhance the Flavor:

Pour in 1 teaspoon of vanilla extract. This will infuse a wonderful aroma and depth of flavor into your chocolate almond butter.

5. Blend Until Smooth:

Secure the lid on your food processor or blender and start blending. It may take a few minutes, so be patient. If the mixture seems too thick or isn’t blending well, add vegetable oil one tablespoon at a time until you achieve your desired consistency. The oil will help smooth out the almond butter and give it a creamy texture.

6. Taste and Adjust:

Once your chocolate almond butter is smooth and creamy, give it a taste. Adjust the sweetness or saltiness to your preference. You can also add more cocoa powder if you desire a stronger chocolate flavor.

7. Store and Enjoy:

Transfer your accidental masterpiece into a clean, airtight container. It can be stored in the refrigerator for up to two weeks, but trust us, it’s unlikely to last that long!

Estimated Nutrition Per Serving

• Calories: 112 kcal
• Total Fat: 9.5g
• Saturated Fat: 1.4g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 34mg
• Total Carbohydrates: 6.6g
• Dietary Fiber: 2.6g
• Sugars: 2.3g
• Protein: 3.3g

The food-on-a-stick trend might have its own book, but food-in-a-jar is just as much fun (if not more so) to eat.

Oats in a jar (commonly referred to as OIAJ for those “in the know”) became extraordinarily popular a year or two ago, but there are many other items that can be served in a jar as well; such as this delightful concoction consisting of my Pumpkin Chocolate Pudding, crushed graham crackers, pumpkin marshmallow creme, and toasted mini marshmallows.

If you don’t have a kitchen torch, here’s an excuse to pick one up (or order one online). If having one means you can enjoy toasty s’mores at any time… it’s totally worth the $30.00, right? It would also mean that you can easily make this aahhhh-mazing ice cream!

As you can see, I like my marshmallows blackened. Chewy, pillowy, and sticky on the inside; crisp and toasty on the outside. If you prefer just a kiss of golden color, go for it.

This parfait was SO much fun to devour! Each spoonful included a taste of the silky chocolate pudding, sweet pumpkin marshmallow creme, crunchy graham crackers, and soft marshmallows.

Though it went from this,

to this,

to this in about… 3 minutes, I loved every single bite.

And I’m sure you will too!

Ingredients (the measurements will vary depending on the size of your jar)

• Chocolate Pumpkin Pudding
• coarsely crumbled whole wheat graham crackers
• all-natural marshmallow creme (equal amounts of this & pumpkin puree)
• pure pumpkin puree (equal amounts of this & marshmallow creme)
• pumpkin pie spice, to taste
• all-natural mini marshmallows

Directions

1. Spoon a bit of the pudding into the bottom of a jar. Top with half of the graham cracker crumbs.
2. In a small bowl, whisk together the marshmallow creme and pumpkin puree. Season to taste with pumpkin pie spice. Whisk until smooth and well-combined. Spoon pumpkin marshmallow creme into the jar, followed by the rest of the graham cracker crumbs and the remaining pudding.
3. Place mini marshmallows on the top. Using a kitchen torch, toast the marshmallows until preferred degree of charring is achieved.

Estimated Nutrition Per Serving

• Calories: 320 kcal
• Total Fat: 10g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 200mg
• Total Carbohydrates: 53g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 5g
• Vitamin D: 3%
• Calcium: 10%
• Iron: 15%
• Potassium: 10%

It’s always a good idea to consult the nutrition labels on the individual ingredients for the most accurate information, especially if you have dietary restrictions or specific nutritional requirements. Enjoy your Pumpkin S’mores Pudding in a Jar!

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.