Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker CrumbsSorry, guys, I’m such a dick for posting these on a Monday. Especially a Monday in January when everyone is still on their New Year’s resolution kick. But these pumpkin cookie dough pops are delicious in the worst way possible and hey, every once in a while you need to take a break from liquefied kale and eat dessert. And not some vegan, gluten-free, sugar-free, non-GMO, locally grown faux dessert that’s been blessed by an aging hippie and coated in natural enzymes to help with digestion. I’m talking about dessert. Butter. Sugar. More sugar. Chocolate.Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

I made these for Thanksgiving and wow. Just wow. They’re dangerously good. Make them only on special occasions and when you have a bunch of people around to help you eat them. Otherwise, you’ll end up downing pretty much the whole batch in an embarrassingly short timeframe like I did. Whoopsies.Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

Because it’s always fun to defeat the purpose of having a health & fitness blog, I give you this super unhealthy recipe adapted from Minimalist Baker:

Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

Yield: 24

Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker Crumbs

Ingredients

  • 1 stick butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • ½ tsp vanilla
  • 2 tbsp almond milk
  • ¼ cup pumpkin butter
  • 1 ½ cup flour (I used sprouted spelt flour)
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • 1 cup semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 4 graham crackers, crushed
  • Popsicle sticks (I used little wooden skewers that I doubled up)

Instructions

  1. Mix butter, sugars, almond milk, pumpkin butter and vanilla in a large bowl.
  2. Add in flour, baking soda, salt, pumpkin pie spice and cinnamon and mix until fully combined. Cover and place in the refrigerator for an hour.
  3. Roll dough into 1” balls and push onto popsicle sticks. Place the pops on a baking pan lined with parchment paper. Pop in the freezer for 30 minutes.
  4. Melt chocolate and coconut oil. You can do this on your stove or in the microwave. If you do it in the microwave, check it every 30 seconds or so to stir.
  5. Crush up graham crackers in a separate bowl.
  6. Dip the pops in the chocolate, using a spoon to make sure they’re evenly coated and smoothed. Then roll around in the graham cracker crumbs. Place back on the parchment paper and let them chill in the refrigerator until chocolate has hardened.

Notes

Store in a closed container in the refrigerator.

http://pumpsandiron.com/2014/01/20/pumpkin-cookie-dough-pops-dipped-in-chocolate-and-graham-cracker-crumbs/

Pumpkin Cookie Dough Pops Dipped in Chocolate and Graham Cracker CrumbsWhile we’re at it, I’ll throw it out there that these pops are also delicious when mixed in a bowl of vanilla ice cream. Enjoy! Or, pin the recipe and enjoy a month from now when you’ve decided New Year’s resolutions are over-rated. :)

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Pecan Pumpkin Pie Bites

Pecan Pumpkin Pie BitesEvery time I’ve gone to the grocery store in the past few weeks, I’ve felt compelled to buy a can of pumpkin puree. Maybe it’s just that I follow too many food blogs, but from September to December, social media tells us that we’re pretty much culturally irrelevant if we’re not consuming pumpkin or pumpkin-spiced-something-or-other at every meal. You ordered a regular COFFEE instead of a PUMKIN SPICED LATTE?!! What the f*ck is wrong with you!?

Pecan Pumpkin Pie Bites

Honestly, I don’t even like pumpkin that much. Sure, it’s great when you add seven cups of sugar and cinnamon and bake it into a buttery piecrust, but when it comes to fall vegetables, I’m team butternut squash all the way. Sorry, pumpkin.Pecan Pumpkin Pie Bites

The result of me being a societal pumpkin drone while not even really liking the stuff is a pantry full of pumpkin that has Got. To. Go. When I saw these pumpkin pie balls on The Lean Green Bean, I couldn’t wait to make my own version. No baking, yummy fall flavors, perfect for snaking—boom. Eating a couple will also satisfy your sweet tooth if you’re getting a dessert craving after dinner. Because they’re soft, it’s almost like eating cookie dough. Yes. Please.Pecan Pumpkin Pie Bites

Pecan Pumpkin Pie Bites

Yield: 15

Pecan Pumpkin Pie Bites

These pecan pumpkin pie bites have the texture of cookie dough and the taste of pumpkin pie. Perfect for snacking or a sweet treat!

Ingredients

  • ¾ cup pumpkin puree
  • ¼ cup pumpkin seeds
  • ½ cup pecans
  • ½ cup dates, pitted and chopped
  • ½ cup rolled oats (I used gluten-free)
  • 2 tbsp maple syrup
  • 1 ½ tsp cinnamon

Instructions

  1. Pulse the pecans and pumpkin seeds in a food processor.
  2. Stir into a bowl of the cinnamon and oats.
  3. Put the pumpkin, dates and maple syrup in a food processor, and pulse until dates are finely chopped.
  4. Stir into bowl of dry ingredients until fully mixed.
  5. Cover bowl and place in freezer for 30 minutes (this will make rolling it into little balls easier).
  6. Use a spoon and your hands to roll into one- or two-bite sized balls.
  7. Store in the freezer or refrigerator (I prefer the frige.)

Notes

These are soft and a little gooey—I really wanted to go for the cookie dough texture. If you want them firmer, add ¼ cup oats (or maybe even some vanilla protein powder).

http://pumpsandiron.com/2013/11/14/pecan-pumpkin-pie-bites/

Do you hop on the pumpkin bandwagon each fall? What’s your favorite way to eat it?

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Frozen Fruit Dessert with Honey and Almond Butter

Frozen Fruit Dessert with Honey and Almond Butter (dairy-free "ice cream"!)

When I decided to greatly reduce the amount of dairy in my diet (you can read more on that here), it was surprisingly easy for me to give up cheese. What wasn’t so easy was giving up frozen yogurt and ice cream. I. Love. Ice cream. I mean, I was a pint of Ben & Jerry’s Cinnamon Buns ice cream for Halloween this past year. If that isn’t love, I don’t know what is.

Frozen Fruit Dessert with Honey and Almond Butter (dairy-free "ice cream"!)

While I definitely still enjoy some ice cream and froyo here and there (while screaming “YOLO!” and thrusting my middle fingers into the air), I’m always on the hunt for dairy-free alternatives to satisfy those cravings. You can imagine how excited I was when Yonanas sent me one of their awesome banana ice cream makers. It looks like and has the same consistency of froyo, but it’s made with frozen fruit.

Frozen Fruit Dessert with Honey and Almond Butter (dairy-free "ice cream"!)For this particular frozen dessert concoction, I used banana and strawberries, and stirred in some almond butter and honey, topping it with shredded coconut—but the combination possibilities are endless. 

Frozen Fruit Dessert with Honey and Almond Butter

Yield: 1 small bowl

Frozen Fruit Dessert with Honey and Almond Butter

A dairy-free "ice cream" made with frozen fruit.

Ingredients

  • 1 large banana, spotted and frozen
  • 1 handful strawberries, frozen
  • 1 tbsp almond butter
  • ½ tbsp honey
  • Shredded unsweetened coconut

Instructions

  1. Peel one large banana (wait until it’s spotted—this is the perfect ripeness for frozen desserts), cut in half, seal in a Ziploc bag and put in the freezer overnight.
  2. Remove the green stem/leaves from a handful of strawberries, seal in a Ziploc bag and also freeze overnight.
  3. Let the fruit thaw for 10 minutes (you might want to take the strawberries out of the freezer before the banana and give them 5-10 extra minutes of thawing).
  4. Put half the banana in the Yonanas machine, steadily pushing it through.
  5. Put the strawberries through.
  6. Put the other half of the banana through.
  7. Stir the honey and almond butter into to frozen fruit.
  8. Top with shaved coconut.
http://pumpsandiron.com/2013/08/22/frozen-fruit-dessert-with-honey-and-almond-butter/

First my new juicer, now Yonanas—lately I’ve been really into appliances that look like they have erections. And when you think about it, why wouldn’t you want your kitchen gadgets to be happy to see you? :)

Frozen Fruit Dessert with Honey and Almond Butter (dairy-free "ice cream"!)

Do you guys have any other fun kitchen gadgets you’d recommend?

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