Mini Pumpkin Scones

Tis the season to bake with pumpkin!

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Every since Caitlin and I split the Whole Foods Pumpkin scone , I have been wanting to try them out myself.

(Here’s the one we had a few weeks ago:)

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Last night, I decided to give it a shot! After researching a few recipes, I ended up combining a few, based on the ingredients I had at home.

Scone Ingredients:

  • 1/2 cup sugar
  • 2 cups whole wheat flour
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 Tablespoon pumpkin spice
  • 1 Tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 1 15 oz. can of organic pumpkin

Icing Ingredients:

  • 1 cup powdered sugar
  • 2 Tablespoons water
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla

Topping:

  • Pumpkin seeds

First, I combined the dry scone ingredients in a large bowl. I then mixed in the butter (which was room temperature), vanilla, and pumpkin. I put a little flour on my hands and began to knead the dough. I split the dough into two equal blobs and placed them on the greased cookie sheet. Next, I cut them into 8 triangle pieces.

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I separated the pieces a bit so that they wouldn’t just close up again. I then baked them for 17 minutes on 425 degrees F.

While the mini scones were in the oven, I worked on the spiced icing! I ran out of pumpkin pie spice, so I used only cinnamon. I think it would taste better with half cinnamon, half pumpkin pie spice.

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I combined all of the icing ingredients in a coffee mug. Then, I used a fork to drizzle the icing onto the semi-cooled scones. Before the icing had time to harden, I pressed the pumpkin seeds onto the scones.

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I couldn’t resist tasting one while they were still hot! They were perfect! Not too soft, not to dry.

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I was also dreaming about these babies for BREAKFAST! I had two mini pumpkin scones…

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…and a sliced honeycrisp apple.

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Surprisingly, this breakfast was REALLY filing!

Of course, I still had room for my coffee… which I’m currently enjoying from the patio!

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It’s only 68 degrees out, which is beautiful for Florida! Since I can’t run to enjoy this weather, I’m stuck reading the paper. 😀

I was really nervous to try baking scones! They seem like such an easy thing to mess up, but this recipe was fairly simple. I want to try blueberry scones next!

What is the best scone you have ever had? Have you ever tried to bake them yourself?

❤ MegaNerd

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Love Your Body Day (A Day Late)

Good morning! I can’t believe it’s Thursday already.

This morning on my run I was really appreciating my body. I rarely think bad thoughts about it, but I also never think about how much it can do! I had just read Taylor’s Letter to her body and I felt like I could have written it to myself!

It really made me think.

Loving your body isn’t just about loving what you physically look like. It’s about appreciating your senses, like smelling fresh baked cookies, or being able to see the sunrise. It’s about being thankful for the ability to smile, laugh, cry, and love. It’s about loving your legs for carrying you through a marathon, or loving your hips for carrying a child.

We only have one body in this life, it’s important to take care of it and love it!

I know that I’m a day late, since yesterday was Love your body day.

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What do you love about your body?

For me, loving my body also means appreciating my brain. I doubt my mental capabilities more than anything else in my life. Especially with the FE exam on Saturday, I need to be confident in my abilities. I need to remind myself that I can do it!

Breakfast

After my 3.0 mile easy run, I heated up some leftover pumpkin pancakes.

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This batch made a TON, so I froze the extras for quick weekday breakfasts.

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Warmed in the microwave, topped with syrup and a banana. Yum!

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Don’t forget to love your body (or brain) today!!!

❤ MegaNerd

Guest Post: Pumpkin Please!

This guest post is by one of my favorite bloggers, Taylor! All the pumpkin-y goodness makes me drool at my computer screen. Too bad I can’t get out of bed to make any of it yet. 😦

Enjoy!!

❤ MegaNerd

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Hey girls (& guys?).  It’s Tay here from Taydor Tott!

Pumpkin.  You hear the word, you think Fall.  You think Halloween.  But do you think deliciousness? 

I do!  Pumpkin is one of my favorite flavors year round, and come Fall, I’m so excited for all the wonderful pumpkin flavors! 

Here are a few of my favorite seasonal pumpkin things or recipes:

 

Pumpkin Smoothie

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  • 1 cup milk of choice
  • 1/2-2/3 cup canned pumpkin
  • Cinnamon and/or pumpkin pie spice to taste
  • Ice
  • Sweetener of choice (optional)
  • Whipped cream (optional)

Blend milk, pumpkin, spices, ice, and sweetener in a blender. Top with whipped cream if desired. Enjoy!

 

Pumpkin Oats

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Cook oats on the stove as you normally would.  (I add 1 egg or 2 egg whites while cooking to make my oats creamier).  Towards the end, stir in 1/2 cup pumpkin, maple syrup, and bit of pumpkin pie spice.  Cook a bit longer to heat it all up. 

Top oats with desired toppings (I love cereals, granolas, and any type of nut butter!  Above picture also topped with pumpkin cream cheese).

 

Pumpkin Pancakes

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Ingredients
Makes 16-18 pancakes

2 cups WW flour
1 cup oats
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 T brown sugar
1 T sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
2 eggs
2 tsp vanilla
1 cup milk
1 cup water
1 cup canned pumpkin
1 banana, sliced

In a mixing bowl, stir together dry ingredients. In another bowl, combine eggs, vanilla, milk, water, and pumpkin. Add liquid to dry ingredients. Stir mixture until well blended.

Pour 1/4 cup batter for each pancake onto griddle. Place 2-3 banana slices on the uncooked side of each pancake. Once each side is cooked, banana will carmelize.

Top with desired toppings (such as vanilla chobani & strawberry jam as shown above).

 

Pumpkin Chocolate Chip Cookies (from Food Network)

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Other seasonal pumpkin delights to take advantage of:

  • Pumpkin spice lattes (not only from Starbucks – but most coffee shops serve them!)
  • Pumpkin flavored coffee beans
  • Pumpkin bagels and cream cheese
  • Pumpkin ice cream and frozen yogurt (Ben & Jerry’s, Dreyers/Edy’s, and most ice cream shops!)
  • Pumpkin pies (duh!)
  • Pumpkin scones, cookies and muffins

I hope you all enjoyed my spicy pumpkin post.  Be sure to check me out at my own blog: Taydor Tott!  Just a college girl who’s interested in food, health, fitness, and FUN!  Oh, and pumpkin, of course 😉

– Taylor

My Manic Monday

Good morning, and happy Monday! Err…Can Monday’s BE happy?

I have a JAM PACKED day starting with a lab at 7:30am, Test at 9:30 am, 2 Assignments due at noon, Field Trip at 3, and then class from 4:30-10:20. YIKES!

 

I woke up extra early this morning to get my stuff together and out the door on time. I never have time to work out on Monday’s so I take that as my rest day every week. Before I left, I made a nice warm bowl of Pumpkin Oatmeal!

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This time, I topped it with plain Oikos and some dried cranberries. YUM!

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Since I will have a full field trip recap after dinner, I figured I’ll give you a lunch preview! I packed a lunchbox full of stuff, and I’m planning on stopping for a smoothie after my field trip (my punch card is full, time for a free one!).

I have no idea when I will eat all this, but I’m pretty sure it will all hold me til 5:00 pm when I get a smoothie! 😀

 

I packed a whole wheat wrap with spinach, hummus, and turkey.

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It’s easier for me to eat half at a time because I usually have to be sneaky about eating in class or labs. I don’t really have a lunch break time.

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For mid-day snacks…

Leftover cantaloupe from yesterday’s lovely brunch…

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…a honeycrisp apple

I pack a napkin and plastic baggie because I always make a mess! I eat the apple, whip my hands, and throw the core into the baggie. It pays to be prepared.

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string cheese… (gotta get that Calci-yummm!)

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…and a mini CLIF bar.

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I realize that I have tons of snacks, and a small wrap, but it’s easier for me to eat this way on busy days. I don’t have time for a full blown lunch, but I need to keep my energy up for my manic Monday!!

I have my stuff all packed up, my change of clothes… I think I’m ready for the day. Off to take my test!

See you tonight! 😀

❤ MegaNerd

Pumpkin Swirl Bread

I am proud to say that I treated today as my weekend. 😀

 

I got NO school work done, but I think I deserved  a break. I’ve busted my butt the past week! Tomorrow is back to Saturday class, then studying for two tests that I have on Monday.

Since I don’t want to risk further injuring my shin, I skipped the run and headed to the gym for some upper body strength training. It sort of frustrating not to be able to run, but I know that resting (meaning no impact on the bone) is the best thing for now.

Once I got back, I made a quick lunch of stir-fried tofu with honey and soy sauce mixture, and some sugar snap peas, carrot, and red bell pepper.

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Veggies always taste better stir fried in my opinion!

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I contemplated making brown rice, but I decided I would rather save room for pumpkin swirl bread.  I made it last year from a recipe that Jason’s mom gave me, and I have been waiting for October to make it again!!

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Pumpkin Swirl Bread Recipe

Ingredients:

Dough:

  • 2 cups all purpose flour
  • 1.5 cups WW flour
  • 1 cup oats
  • 1/3 cup packed brown sugar
  • 1-1/4 tsp pumpkin pie spice
  • 3/4 tsp salt
  • 1 tsp sugar
  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water
  • 1/2 cup canned pumpkin
  • 1/3 cup unsweetened applesauce
  • 1 egg, lightly beaten
  • 1/4 cup raisins

Filling:

  • 2 TBL butter, melted
  • 1/4 cup packed brown sugar
  • 1/2 tsp ground cinnamon

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Directions:

  1. In a large bowl, combine 1 cup of the ap flour, ww flour, oats, brown sugar, pumpkin pie spice, salt, sugar, and yeast. Beat in the warm water, pumpkin, applesauce until moistened. Add egg, beat until smooth. Stir in the remaining 1 cup flour until the dough is firm. Add raisins.
  2. Knead dough until smooth and elastic (about 5 minutes or more). Place in greased bowl, cover and let rise for 1 hour on the counter.
  3. Lightly flour surface (I used the counter) and roll the dough into about an 18×9 inch rectangle.
  4. Melt butter in dish and spread onto the dough.
  5. Combine the brown sugar and cinnamon, and sprinkle on top of the butter.
  6. Roll up the dough jelly-roll style, starting with the short side. Pinch ends to seal. 
  7. Place seam side down in loaf pan, cover and let rise for 30 minutes.
  8. Bake at 350 degrees F for 1 hour, until golden. Cool for 10 minutes.

Makes 12 big fat slices. 😀

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This bread… rocks. It’s not too sweet, but just enough.

Try it for yourself folks!

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I made two loaves so I could share with my pals.

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Off to clean the kitchen, and then it’s date night!

 

❤ MegaNerd