The Pumpkin Basics

The fall season has officially begun and everyone knows what that means. Pumpkin and pumpkin spice everything! I mean, can it get any more basic? I think not. It’s time to visit your nearest pumpkin patch and take all the cute photos while picking the best pumpkins to carve! Now while that all sounds amazing, we’ve got another idea in mind. To celebrate the start of the fall season I’ve looked up some interesting pumpkin spice recipes!  While I personally never got on the pumpkin spice trend, this year that is changing. That means we are making a pumpkin style breakfast, dinner, and dessert!

Pumpkin Spice Pancakes

Ingredients needed:

2 cups of almond flour

¼ cup of brown sugar

1 tablespoon of baking powder

½ teaspoon of salt

1 teaspoon of cinnamon

¼ teaspoon of nutmeg

¼ teaspoon of ginger

1/8 teaspoon of cloves

2 cups of almond milk

1 cup of pumpkin

1 teaspoon of vanilla extract

1 ½ tablespoon of Kelapo Coconut Oil

Kelapo Ghee Non-Stick Cooking Spray

In a large bowl, combine all the dry ingredients and whisk together. In a separate bowl, add the milk, pumpkin, egg and Kelapo Coconut Oil. Using a hand mixer (I found that to be best) mix all the ingredients. Now, combine all the dry and wet ingredients in the large bowl. You can use a hand mixer or a whisk to do that. Once the pancake mix is ready, use about 1 to 2 tablespoons to make each pancake or you can make big fluffy ones by using about 5 tablespoons. Make sure to grease the pan with Kelapo Ghee Spray to make the pancakes! I usually make mine over medium heat and wait until the bubbles begin to form in the middle to flip the pancake. You let cook for another minute or two and then they’re ready to serve!

Pumpkin Alfredo

Ingredients needed:

1 lb of fettuccine

6 tablespoons of Kelapo Ghee

2 garlic cloves (minced)

1 cup of pumpkin puree

1/8 teaspoon of nutmeg

2/3 cup of half and half

½ cup of freshly grated parmesan cheese

1 tablespoon of fresh parsley (chopped)

Bring a stockpot to boil. Normally, I add in about 2 teaspoons of salt and an extra teaspoon of vegetable oil because that’s how my grandma taught me, but just water and salt will work just fine! Cook until dente, which should be about 10 to 11 minutes but it’s best to follow the instructions on the box. Once the pasta is ready, drain and set to the side. In a separate pot, add in the Kelapo Ghee over medium-low heat to melt. Once melted, add the minced garlic and let cook for about 1 minute or so. The important part is to not let the garlic overcook. Add in the half and half, parmesan cheese, pumpkin puree, and nutmeg. Let all the ingredients cook together until the sauce is heated and the cheese has completely melted while continuously stirring. Once the sauce is ready, stir in the pasta a bit at a time. Do not place the entire cup of pasta in at once. Once you’ve added the pasta in, cook and stir until the sauce becomes a thick and creamy consistency. If you don’t like it thick then add about half a cup of water. Make sure to cook over medium-high heat until the pasta consistency becomes smooth and is evenly coated with the sauce. Then serve, garnish with parsley and enjoy!

Pumpkin Spice Latte Rice Krispie Treats

Ingredients needed:

3 tablespoons of Kelapo Ghee

1 bag of pumpkin-flavored marshmallows (8 oz)

2 tablespoons of instant coffee

4 cups of crispy rice cereal

½ cup of chocolate crispy rice cereal

2 cups of white chocolate chips

1 tablespoon of shortening

pumpkin pie spice

Kelapo Coconut Oil Non-Stick Cooking Spray

Grease a 9×13 pan with Kelapo Coconut Oil Spray and set aside. In a large saucepan, add the Kelapo Ghee and melt. Medium-heat should do it, but you can adjust accordingly. Once it’s melted, add the instant coffee and stir until it is dissolved most of the way. Add the marshmallows into the same saucepan and stir until they’re completely melted. Next, stir in all the rice cereal until it is evenly coated. Take the cereal using a non-stick spatula and press it down onto the prepped pan. Remember not to press too hard. Once you’ve finished that, set aside to let cool. Then, in a microwave-safe bowl, combine the white chocolate chips and shortening. Pop in the microwave for 30 seconds and then stir to combine. If the chocolate chips have not melted, then repeat for 30 seconds until they do. After it’s melted, spread the melted chocolate over the rice krispie treats and sprinkle pumpkin pie spice on top. Make sure not to overdo it or else the rice krispie treats will have a strong after taste.

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