Happy fall, y’all! I know what you think this post is going to be about — especially if you heard me raving on Monday and Tuesday about how much of a genius I am for having the idea to order pumpkin spice syrup to add to my coffee at work…and then heard me rant on Thursday and Friday about how my pumpkin spice syrup was STOLEN by a certain household that must not be named…but that’s not what this blog post is about at all.
I made a bunch of other pumpkin-flavored things, and i wanted to share the recipes with you, because they’re amazing.
Pumpkin Cranberry Quinoa Casserole
- 1/2 cup tri-colored quinoa
- 1 cup water
- 1/3 onion
- Garlic powder
- Olive oil
- 1/2 cup cranberries (I used dried cranberries, AKA craisins)
- maple syrup
- 1/2 cup milk
- 1/2 cup pumpkin puree
- 1 tbs. ground flaxseed
- a teensy bit of salt
- Place cranberries in a bowl, and drizzle with maple syrup. Stir.
- In a separate bowl, combine milk, pumpkin puree, and ground flaxseed.
- Separately, boil a cup of water and add quinoa. Cook for 15-20 minutes.
- Read a Buzzfeed article about Snapchats from cats. #snapcats
- Chop an onion.
- Cry over a letter from the Covenant House. Put the letter down. Walk away. This is exactly how you ended up accidentally signing up for $100 monthly contribution online the other day. What a mess. You had no idea you were going to check the monthly box — you forgot to even adjust the amount.
- Why would they assume that everyone’s going to give $100? Or expect people to notice that $100 is the default?
- No one has that kind of money.
- Heat the olive oil in a saucepan, and add the onions and garlic.
- Top it with parsley. Call it a party. Invite the whole family.
- By “invite the whole family,” I mean combine everything — quinoa, cranbyrup, pumpkmilk (milpkin?). Add cinnamon.
- More cinnamon.
- You kinda overdid it on the cinnamon.
- This is when you’re supposed to add the salt, too. If you want. I’m not much of a salt girl.
- Mikey D’s calling! Finally. You’ve been trying to reach him for ages. Ignore it for now – you need to write this down. He’ll understand.
- Put the mixture in a casserole dish. Were you preheating the oven? You should’ve been preheating the oven to 350. If you hadn’t done that already, you can do it now and start the cookies (below).
- Is this Soko singing Robyn’s “Call Your Girlfriend” on Spotify?
- No, but it’s a cool acoustic version by Allison Weiss.
- Bake your casserole for 30-35 minutes, let cool for about 10, and then enjoy!
Peanut Butter Pumpkin Pie Cookies
- 1 cup flour
- 1 cup oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup butter
- 1 cup sugar
- pumpkin pie spice, as much as your little heart desires
- a teensy bit of salt
- the rest of the pumpkin puree
- 1 cage-free, free-range brown egg (I swear, chicks who are treated better make tastier babies)
- 1 tsp vanilla
- peanut butter chips
- Beat the sugar and butter together in a large mixing bowl.
- Tweet about #pumpkinbasedcrime, and preheat the oven to 350 degrees.
- Combine flour, oats, pumpkin pie spice, and salt in another bowl. (And add brewer’s yeast if you’re still trying to produce breastmilk. All cookies = lactation cookies.)
- Add pumpkin, egg, and vanilla to the sugar-butter mixture, and gradually stir in the dry mix.
- Ideally, you’d now let it sit in the refrigerator overnight.
- I didn’t do that.
- Add peanut butter chips, and roll gooey mixture into balls (if you can – you really should’ve waited the night. Patience is a virtue. Did you really need cookies tonight?)
- (Of course you did.)
- Bake for 15-18 minutes.
- Let them cool.
- I said let them cool!