Recently I heard that Bagels International in Bradley Beach makes a pumpkin bagel and pumpkin cream cheese. I rarely eat bagels, but this sounded too delicious not to try. They only started making this seasonal bagel about a week or so ago. One of my co-workers works here part time and alerted me as to when they were available. Last Saturday I went into the store and ordered my bagel. Oh my gosh it was delicious; it was so good I went back Sunday for another (I had forgotten to snap a photo of the first bagel!).
Yesterday morning, feeling ambitious before I went to work and neglecting my "to do list," I made a cake batter called Autumn Loaf. My sister gave me this recipe years ago. I don't know where she got it, but I make each fall. It's made with solid pumpkin and wonderful spices reminiscent of the fall. At five o'clock this morning, after our dog woke me up, I put the prepared cake into the oven. It filled the house with the such a delightful aroma. I couldn't resist a piece with my second cup of coffee this morning.
While working out at the gym last Saturday morning, I was watching the Food Network show "The Kitchen." One of the hosts prepared pumpkin spice latte base. After preparing my Autumn Loaf, I had about a cup of solid pumpkin leftover. I thought I would give the pumpkin spice latte base a try. I halved the ingredients and whipped up a batch. I tried it this morning in my oatmeal and it was very good. Since it came out of the refrigerator, I think I would heat it up a bit in the microwave before adding to my oatmeal. Perhaps I would also top off with some chopped walnuts to make a decadent breakfast.
Still to come is a recipe for pumpkin-walnut flapjacks and pumpkin cheesecake crumble squares.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.