Today’s What I Ate Wednesday post is a FRIDAY. Alas, it wasn’t an overly exciting Friday- just your standard workday Friday.
Breakfast was egg whites and veggies. I know – shocker. I’m a creature of habit 🙂
Lunch was mishmash – leftover spaghetti squash with homemade tomato sauce and basil (yummmm!) as well as a pre packed salad with a store-bought veggie burger.
Snacks that day included some super salty almonds (Yum!) and more spaghetti squash. This time with honey and cinnamon. I forgot to take a picture (thus a photo of the empty container).
B and I had a long run planned for Saturday, so we opted for a low key Friday night. I love vegan food before long runs, so we tried out a new restaurant. The food was pretty good – I had a sweet potato veggie burger wrapped in collard greens.
And of course, I had to have dessert. I made myself a mini bowl with a bunch of random treats – white chocolate chips, banana bread, chex and chocolate.
That concluded my Friday. As always, click on the badge below to see what WIAW is all about.
Some questions for you:
- What do like to eat the night before a long run? Anything vegan, typically. Wraps, sandwiches, salads etc. YUM!
- What’s your typical Friday night? This wasn’t typical but it was nice to stay in for a change!
- Have you ever had spaghetti squash in a sweeter manner, like I did?
Confession: I bought more canned pumpkin. I know, I know – after the cookies, granola and scones you think I’d be done. But I’m only just beginning! I’ve got to fuel my pumpkin addiction.
When I told B I had more pumpkin he literally groaned. When I told him I was thinking of making some pumpkin sheet cake or a pumpkin roll and he seemed less than enthusiastic, I knew I had to stray from my traditional baked goods. And when he asked, “Can you just make something not too sweet that I can have with my morning coffee?” I knew that a pumpkin bundt with cream cheese filling was probably out of the question.
Enter – pumpkin biscotti. I knew they’d be perfect – not just for B (he loved the chocolate pistachio biscotti I made), but also for my parents who would be in town visiting.
And they were. Crunchy but not too hard (pumpkin makes everything somewhat soft), sweet but not too sweet – they were just what the pumpkin doctor ordered … now what to do with the rest of that pumpkin ? 🙂
Pumpkin Biscotti (modified from here)
Here’s what you need:
- 2 1/4 cup flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. allspice
- 1 tsp. ground ginger
- 2 large eggs
- 1 1/2 cups brown sugar
- 3/4 cup canned pumpkin puree
- 1 Tablespoon vanilla extract
- 1/2 cup slivered almonds
- 3/4 cup white chocolate chips
Here’s what you do:
- Preheat the oven to 350. Line a baking sheet with parchment paper.
- In a medium bowl, combine flour, baking powder and salt. Set aside.
- In a large bowl, beat eggs, brown sugar, pumpkin and vanilla. Mix in cinnamon, nutmeg, allspice and ginger until thoroughly combined and somewhat thicker. I used my KitchenAid and let it all mix for about 2-3 minutes.
- Add four mixture into pumpkin/egg bowl and mix on low speed until evenly distributed.
- Using a spatula or large spoon, add in almonds and white chocolate chips.
- Now it’s time to make your logs! Divide dough into quarters. On a baking sheet lined with parchment paper, shape portions into logs, about 8-10 inches by 2-3 inches.
- Bake at 350° for 25-30 minutes or mostly hard. Remove logs to a cooling rack and cool for 3-5 minutes.
- Keep the oven on! After the logs are cool enough to handle, transfer to a cutting board and cut each log into 1/2 inch slices on a diagonal.
- Bake the dough again! Take the slices and place with the cut side face down on baking sheet. Bake for 5-8 minutes on each side until hardened. I took mine out after about 15 minutes total (7ish min on each side) because I like my biscotti a little softer.
Enjoy! They make a great breakfast addition or snack. Or dessert before your half marathon (yes I had 1-2 before our half marathon last week).
I’ve been wanting to make cookies all week. It’s been too long. But last weekend we traveled, and I was super busy slash sick last weekend, so baking has been on the backburner (is that a pun?). Anyway, this weekend we celebrated Memorial Day with B’s family and I was keeping my fingers crossed that we’d be assigned desserts, so I could make some of my favorite Red, White and Blue Desserts, or even some new truffles that I’ve been dying to make. Long story short, we were assigned appetizers (which made for some cooking adventures – we brought Buffalo Chicken Dip and Garlicky White Bean Dip, recipes coming soon!), so I thought I’d go another weekend without baking. That didn’t happen. Sunday night, after dinner, B took a nap, so I decided to see what I had in the pantry to bake something. Who doesn’t love waking up to the smell of freshly baked cookies?
I found a whole lotta stuff – oats, pretzels, white chocolate chips, mini chocolate chips, Butterfinger bars, M&Ms, Rice Krispies (leftover from the Nutella Rice Krispie Treats) and more – so I decided to bake with all of that. Some people call these Garbage Cookies, others call them Compost Cookies … I’m just calling them Everything In My Pantry Cookies. Because if you find something that sounds like it would be good in a cookie – why not?
Everything In My Pantry Cookies
Here’s what you need:
- 1/2 cup granulated sugar
- 1 ¼ c brown sugar
- 2 large eggs (I used ¼ c Egg Beaters plus 1 organic egg)
- 1 tbs vanilla extract
- 1 ½ c flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ¾ c oats (I had Instant on hand)
- ½ c butter pretzels, crumbled
- 1 handful M&Ms
- ½ c mini semisweet chocolate chips
- ½ c white chocolate chips
- ½ c peanut butter chips
- 5 Fun Size Butterfingers, crushed
- 2 ½ c Rice Krispies
Here’s what you do:
- Preheat oven to 375 degrees.
- Mix butter and sugars until creamy. Add vanilla and continue mixing. Then add eggs and beat well.
- Combine flour, baking soda and baking powder. Add to creamed mixture and combine well.
- Add in oats and pretzels, and then add in whatever you happen to have on hand. I added the m&ms, chocolate chips, white chocolate chips, peanut butter chips, crushed Butterfinger, and then the Rice Krispies last (so they stayed crispy, not mushy).
- Keep the batter in the fridge for 1 hour, or 30 min in the freezer to help them from spreading when you bake them. I’m not 100% sure that they’d spread because I didn’t try baking these without this step, but they didn’t spread and I froze them so I’m going with it.
- Use a fun cookie scooper to scoop balls of dough onto a cookie sheet. Bake 10-12 minutes or until golden brown, then allow to cool on a rack.
here’s what I used!
Enjoy! I promise they taste better than they look.