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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?

We’re Baaaack! (And we Brought Chocolate)

Hi everybody! Long time no-see!

Some of you have probably been wondering where we’ve been the last few days, since it’s been a full week since we last posted, but we promise we haven’t suddenly given up blogging, and we have good reasons as to why we’ve been missing in action.  Well really, we have one reason, and it is that we’ve been crazy busy this past week!  Ok, so we realize that’s a somewhat lame excuse, but perhaps if we give you a run-down of our lives these last few days you’ll have a better understanding…

Tuesday: Exam #3 (nailed it, by the way ;))
Wednesday: Exam #4 (last exam of the year- hellooo summer!)
Thursday: Mini road trip to Toronto to celebrate a couple of birthdays with a chocolate-making party (yes, that happened- more on that later)
Friday: Mini road-trip home from Toronto then PACK. (We’re moving houses for the next school year- it’s amazing how much random and useless stuff you accumulate after only two years in a place!)
Saturday: Up super early to volunteer all day at a track meet, rush home and quickly pack up last-minute stuff, throw it in the van and rush home to baby sit.
Sunday: Spring cleaning/un-packing (read: gut all cupboards, closets, and bedroom, get rid of everything you don’t need/use/wear and then fill them all back up again with stuff from London house)

So, as you can see we’ve been a little pre-occupied with life these last few days- some of it boring, some fun, and some completely overwhelming and exhausting!  In fact, neither one of us has hardly been on our computers at all!  We’ve missed Simple Sunday, and Heather’s Meatless Monday (sorry, Heather…) but now that our lives are starting to settle down somewhat, we will be back to a more regular posting schedule.

And as a sort-of apology for our prolonged absence, we bring you chocolate!


Chocolate pumpkin bread, to be more precise.  And yes, we know that making pumpkin bread this time of year is completely out of season.  The thing is, that if we didn’t tell you there was pumpkin in this loaf you would never know it!  So it’s really more like chocolate bread, and is chocolate ever out of season?  (The answer would be no, it is not)


And while we’re on the topic of chocolate, we think that this is the perfect time to fill you in on the chocolate-making party we attended in Toronto.  (Pretty good segue, don’t cha think? ;))  A couple of the girls on the team have birthdays right around the same time, so we decided to combine them and move our celebration to Toronto for a fun little change of scenery.  One of the girls found this amazing business that sends a Chocolatier to your home and teaches you and your guests how to make chocolate!

First, our lovely instructor Cocoa Kelley (don’t you love that name?) gave us a brief history on chocolate.  It was first made by the Ancient Incas and Myans, who used the cocoa beans to make a drink called “Chocolotal” (please forgive us if we misspelled that!) Fun Fact: in ancient times, before be-heading someone, they offered them a drink of chocolatal to help them relax.  So considerate of them, right?

Anyways, after the little history of chocolate was over, plenty of chocolate making/eating ensued, and of course we got to bring quite a large stash home with us!

Best. Party. Ever.


So now that we’ve got you thinking about chocolate, you’re going to go and make this delicious, chocolate (and pumpkin) filled bread, right?

Right 😉

Chocolate Pumpkin Bread


Prep Time: 15 min
Bake Time: 45 min
Serves: 12


1 c. whole wheat flour
1/2 c. all purpose flour
1/4 c. cocoa powder
1 tsp baking powder
1/2 tsp salt
2 tsp coffee granules (optional- intensifies the chocolate flavour)
1 tsp cinnamon
1 c. pure pumpkin puree (not pie filling)
1/4 c. coconut oil, softened
1/4 c. date paste
1/4 c. maple syrup
1/3 c. milk
2 eggs, beaten
1 tsp vanilla extract
1/4 c. chocolate chips


Preheat the oven to 350F.  Spray a loaf pan with non-stick cooking spray.

In a large bowl, combine the first 7 ingredients (all the dry ingredients).  In a separate bowl, beat the eggs.  Add the pumpkin, coconut oil, date paste and maple syrup and stir until smooth.  (There may be a few lumps from the coconut oil- that’s ok).  Add the milk and vanilla and stir again until the mixture is smooth.  Add the wet ingredients to the dry ingredients and stir just until everything is combined.  Add the chocolate chips and give it another quick stir, until the chips are evenly distributed and there are no dry spots in the batter.

Pour the Batter into the prepared pan and bake on the centre wrack for 45-50 minutes, or until a toothpick inserted in the centre comes out clean.


Have you ever been to a chocolate-making party?  What is the coolest party you’ve ever been to?

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?

Fall Favourites

We can hardly believe that we are already nearing the end of November!  Seriously, when did that happen!?!

It feels like just yesterday that everyone was cracking open their first can of pumpkin puree and roasting their first squash of the season, in anticipation of all things Fall, and now here we are starting to think about gingerbread, chocolate (not that we already don’t think about chocolate all the time!) candy canes and all things Christmas!

So before we move on to Christmas-themed everything, we thought it would be appropriate to do a Fall-recipe round-up, to pay homage to the first Fall season for our blog.  A sort-of farewell.  A very fond farewell 🙂

And afterwards who knows?  You may not be ready to throw out the last of your pumpkin just yet!

Our Favourite Fall Breakfasts

Pumpkin Gingerbread Pancakes

Pumpkin Pie Granola

Lunch/Dinner Recipes

Pumpkin Sage Crepes

Coconut Butternut Squash and Lentil Soup

Pumpkin Linguini

Pear and Cheddar Savoury Buckwheat Bake


Roasted Fall Veggie Salad

Pumpkin Israeli Couscous Risotto

Snacks and Desserts

Vegan Pumpkin Cheesecake

Apple and Spice Granola Bars

Pumpkin Pie Granola Bars

Pumpkin Rice Pudding


Warm Spiced Apple Smoothie

Apple Butter

So now that we’ve paid a proper tribute to Fall, get ready for all things chocolate, peppermint, gingerbread, and of course a whole lot of red and green!  (But don’t be surprised if pumpkin still makes an appearance now and then 🙂 )


What are some of your favourite Fall foods?  What are you doing to get ready for the Christmas season?

WIAW: Apples and Spice

Hello Everyone! 🙂

We apologize for being so MIA (missing in action) lately, we’ve been having a really busy week! With two midterms this week and a ton of group project meetings, not to mention National Championships for cross country this weekend, we’ve had a little less time for blogging. After all, school comes first, right? (?!?)

That doesn’t mean that we haven’t been eating awesome food, though! We’ve re-made a couple recipes from our own blog, as well as still working through our pinterest board.

We made these black bean pancakes:

With this chocolate sauce:

We made this soup:

and this smoothie:

Tastes almost exactly like a creamsicle!

We made these Pumpkin Amaze Ballz:

The name made our 13-year-old selves giggle hehe

and this parfait:

We also made a chocolate version of this:

And re-made this dip:

So as you can see, we do NOT sacrifice eating yummy food for, well, anything! 🙂

Because we’re so busy (and, in fact, have a mid term later this morning and would like to get studying for it) we give you a teaser:

Apple Spice Granola bars! 🙂

The recipe will be up on Friday, we have a special post for you tomorrow. 🙂

Happy WIAW!

And don’t forget to head on over to visit Jenn at Peas and Crayons to see what everyone else has been eating this week!

Fun Fall Baking

On Wednesday we decided to tease you guys a bit, and give you a sneak peak into what we’ve been concocting baking this week…

But we were mean and we have been withholding it from you… until now!

Vegan Pumpkin Pie Cheesecake.  We could end this post with just that and give you the recipe now, because really, what else needs to be said?

But we like to talk way too much for that 🙂

So you’re probably wondering- why make vegan cheesecake if you’re not vegan?  Because we can.  It’s a bit more of a challenge, and we like a challenge 🙂  If you remember, we made a zucchini-bread cheesecake a while back, and it turned out fabulously!  We knew at that moment that we couldn’t let that be our last experiment with vegan cheesecake!

Well we’re not trying to brag, but we think that this second version turned out just as well (if not better!) than the first!  Thick, creamy pumpkin over top of a chewy, oat-and-nut crust.  People, food heaven lives here!

And of course, chock-full of pumpkin pie spices, this is Fall in the form of vegan cheesecake!  Make that healthy, refined sugar-free cheesecake 🙂

Our initial intent was to make 1 large cheesecake, but then we thought, what’s better than having a slice of cheesecake?  How about your own personal-sized cake, where you can eat the whole thing all by yourself?  The choice was obvious.

So whether you’re vegan or not, make this cheesecake- you won’t be disappointed!

Vegan Pumpkin Pie Cheesecake

Prep: 20 minutes
Bake Time: 30 min
Serves: 6


For the Crust:
1 c. dates
1 c. oats
1/2 c. walnuts
1/4 c. almonds
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg

For The Cheesecake:
1 1/2 c. cashews, soaked overnight or for at least 4 hours
1 c. pumpkin puree (not pumpkin pie puree)
1/3 c. date paste
1/2 tbsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp vanilla extract


Preheat the oven to 350F

For the Crust: combine all ingredients in a food processor or high-power blender and pulse until everything is all ground up, and mixture sticks together when pinched.  Divide mixture evenly between 6 large lined muffin tins and press firmly into the bottom.

For the Cheesecake: blend all ingredients in a food processor or high-power blender until smooth.  Divide amoung the muffin tins and smooth with the back of a spoon.

Bake for 30 minutes, or until cheesecakes are firm to the touch.


What is your favourite cheesecake flavour? Do you ever experiment with creating dishes for specific diets, even if you’re not on that diet yourself?

WIAW: More Pumpkin!

We are so happy it’s What I Ate Wednesday today, because we have been having some good eats lately! We have been making a lot of items off of our pinterest board (though our pinning rate is still faster than our making one!).

We made this stuffed Squash:

We made these Mocha-Latte Protein Pancakes:

We made this Pumpkin Popcorn:

These Pumpkin Wedges:

One of the BEST curries we’ve ever had:

This soup:

This baked Oatmeal (we made a pumpkin version, too!):

This smoothie:

and this faux-DQ Blizzard:

So as you can see, we’ve been eating some pretty awesome food, all thanks to YOU lovely bloggers out there! 🙂 Our sincerest appreciation! As you can probably tell from all the pumpkin recipes we’ve made from other blogs, we are still steady on the pumpkin train! We have two new pumpkin recipes that we were working on this week:

Vegan Pumpkin Pie Cheesecakes!

Creamy, sweet and spicy (in a cinnamon-y kind of way) and with no added sugar, these adorable little cheesecakes are indulgent in a non-indulgent sort of way. Need we say more? The recipe will be up Friday!

Pumpkin Spice Granola!

Since we burned through our Love Crunch granola in one week, we knew we had to make something to fill the void! We’ve been meaning to make pumpkin granola the entire fall season thus far, and now we finally got around to making it. This recipe will be up on the weekend!

Don’t forget to head on over to Jen and check all the other WIAW posts!

Happy What I Ate Wednesday! 🙂


Have you been making a lot of pumpkin-themed recipes? (We’re always looking for more! 😉 )