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Pumpkin Peanut Butter

Have you had enough of pumpkin yet?

We certainly hope not, because we have one last recipe to add to the onslaught of pumpkin-themed-everything that you have probably been being hit with for the past month-and-a-half.  If you are tired of it though, perhaps we could change your mind… with a cookie?


Oh sorry, that’s just the dough- you were expecting the baked stuff, weren’t you?


*Disclaimer: there may or may not have been a certain amount of dough that did not quite make it into cookies…


But isn’t it kind of a rule that you always have to taste-test the batter before you bake the cookie?  It is in our house, anyways 😉


In all seriousness though- these cookies are fantastic.  Who knew that peanut butter and pumpkin could be such a winning combination?  Of course, the chocolate chips just add that extra bit of decadence 🙂


It’s difficult to describe the texture of these cookies.  They’re soft but dense, sort of cake-like but not quite as light as cake- you know what? Maybe you guys should just try them and decide for yourselves what the texture is instead of letting us ramble on forever, sound like a plan?


And after all that we completely forgot to mention that these are gluten free!  How silly of us!  We used our trusty‘ol new gluten-free flour blend, of course :).

If you think the peanut butter-pumkin combo is strange, we urge you to give it a shot- we think you’ll be pleasantly surprised.  We know we were!

And after you’ve made these cookies, we give you full permission to start into all things ginger bread, peppermint, cranberry, chocolate and Christmas-filled wonderfulness!

Gluten-Free Peanut Butter Pumpkin Chocolate Chip Cookies


Prep Time: 10 minutes
Bake Time: 15-20 minutes
Makes: 12 cookies


2 c. Gluten-Free flour blend
/4 tsp xantham gum
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1/2 c. pumpkin puree (not pumpkin pie filling)
1/2 c. peanut butter
1/2 c. liquid honey
1 tsp vanilla extract
1/4 c. – 1/2 c. chocolate chips


Preheat the oven to 350F

Combine the flour, xantham gum, baking powder salt and cinnamon in a medium-sized bowl.
In a separate smaller bowl, combine the remaining ingredients except the chocolate chips.
Add the wet ingredients to the dry ingredients and stir just to combine.  Stir in the chocolate chips.
Cover a baking sheet with parchement paper and spray with non-stick cooking spray.  Drop the dough onto the sheet, about 2 tbsp for each cookie.
Using a floured fork, press the cookie so that it’s flat, shaping them to make them round.
Bake for 15-20 minutes, or until they are firm enough to be picked up and the bottoms are slightly brown.


What was your favourite pumpkin recipe from this Fall?  Are you looking forward to Christmas baking?  What are you planning to make?

It’s back…

Just when you thought you had seen the last pumpkin recipe until next fall, here we are again with yet another pumpkin baked good! This one has just been “Christmas-a-fied”.


After making so many pumpkin recipes back in the fall, we took a bit of a pumpkin break, as well. And by break we mean instead of going through two cans each week, we were eating a little under one. 🙂


Maybe that’s why our palms are so much more… “sunkissed” looking than our friends and family?


Pumpkin Blondies! Infused with cinnamon and nutmeg and bursting with dried cranberries and white chocolate chips – it’s like Christmas in the form of a tasty treat. A healthy tasty treat, I might add.


As usual, these are made with whole-wheat flour, no butter and no refined sugar. And you know what? They are dense, chewy, delicately spiced and delicious! Really, the only un-healthy thing about these blondies are the white chocolate chips, but it is the holidays, right? 😉

We think it’s safe to say that pumpkin has no season- and these little bars are proof!

Pumpkin Blondies


Prep time: 15min
Bake time: 20-30min
Makes: 10 bars


1 c. whole wheat flour
1/2 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg

1 c. pumpkin
1/2 c. date paste
1/4 c. apple sauce
1 tbsp coconut oil
1 tsp vanilla
1/4 tsp butter extract (optional)
1 egg

1/2 c. white chocolate chips
3/4 c. dried cranberries


Pre-heat oven to 350 F.
Combine wet and dry ingredients in two separate bowls. Add wet to dry and then stir in the white chocolate chips and the dried cranberries. Once well combined, pour batter into a greased 9X9 inch baking pan.
Bake for 20-30 min, until they are browned on the top and are firm to the touch.


Do you still enjoy having pumpkin this time of year?

Meatless Mondays A-Z: Figs

Hello 2SS readers!

We’re back from our weekend in Montreal, kicking off the 2012 cross country season! It was a great weekend full of fun, running, and awesome eats! We’ll be re-capping the weekend’s events tomorrow, but for now….

Meatless Monday! 🙂

This week, the letter is “F” for figs! Mmmmm figs 🙂 . We love them, they are so naturally sweet and delicious, with a little bit of texture added from their teeny-tiny little seeds. Yumm:)

We were really excited when we found out that this week was figs, as probably one of our favourite little grab-and-go snacks are fig newtons! In high school, we used to always have a package of fig newtons in the house, and they are something we’ve been wanting to try our hand at making for quite some time.

MMAZ gave us the perfect opportunity.

When buying them at the grocery store, we always got the 60% whole wheat ones, but we knew that we could do better than that!

Our fig newtons are 100% whole wheat, and contain no added sugar.  They also use coconut oil instead of butter.

They should actually be called date-and-fig newtons, because our filling has dates in it (partly to help with sweetening, but mostly because we only had one package of dried figs!).

Don’t forget to head over to Heather to check the rest of this week’s participants.

Happy Meatless Monday everyone! 🙂

Whole Wheat Fig Newtons

Prep: 30 min
Bake: 30 min
Makes: 20 squares


For the Filling:

1/2 c. dried back figs
1/2 c. dates
1/2 c. water
1/2 tbsp lemon juice

For the Crust:

1 3/4 c. whole wheat flour
1/2 tsp salt
1 tsp baking powder
1/4 c. coconut oil
1/4 c. creamed honey
1 egg, brought to room temperature
1 tbsp luke-warm milk
1/2 tsp. vanilla extract
2 tbsp luke-warm water, if needed


For the Filling:

Place figs, dates, and water in a pot and bring to a boil. Turn down to medium-low and cook until the dates and figs soften and begin to “melt”, stirring frequently and slightly crushing up the figs.  Once the water has cooked away, add the lemon juice, remove from heat and allow to cool.  Blend in the food processor to remove the chunks.

For the Crust:

Pre-heat oven to 350 F.

In a medium-sized bowl, combine the dry ingredients.  In another bowl, cream the honey and coconut oil.  Add the egg (the egg must be at room temperature, or else it’ll cause the coconut oil to harden) and milk and vanilla.  Combine the wet with the dry and kneed with your hands until you have a smooth ball of dough. Ad extra water if the dough is too dry.

With a rolling pin, roll half of the dough into a square about 1/4 inch thick.  Spread fig filling on top.  Roll out the other piece of dough in the same way and place over top of the fig mixture.

Bake for 30min, until lightly browned.