Pumpkin is on my brain right now. Starbucks is teasing the release of their Pumpkin Spice Latte (I actually have had a few this week already), fall decorations are everywhere in the stores, pumpkin recipes are popping up on my Pinterest, Twitter & Facebook feeds and my mom and I have already started talking about Thanksgiving recipes…I am telling you all I can think about is PUMPKIN! I am hoping if I bake enough with it maybe Fall will find its way to southeast Texas sometime soon.
We are moving The Mammaw home to the Houston area this week so Honey and I came up to Lubbock yesterday to bring her back and the first thing she asked when she saw me was where were her cookies. I was up here a few weeks a go & I brought theses cookies with us for something to snack on and The Mammaw fell in love with them. I think over that few days she ate close to 2 dozen and then asked me when I was going to make more. She wasn’t sure what was in them but she said she loved how there was little bit of sweet and a little bit of tart in each bite, and honestly that is what I love about these cookies as well. They are not an overly sweet cookie and also quite filling, so just 1 or 2 is all you need and to make them even better they are low in points!!
Not only is there pumpkin in the cookies which makes them smooth and rich, oatmeal which adds body and a great texture without the added fat, I also threw in some dried cranberries, chocolate chips and white chocolate chips. The combo of everything together works perfectly. There is a bit of sweet, a bit of tart with a bit of richness to make the perfect cookie.
For some added fun (& texture) you could add in some toasted pecan or some pistachios, either would be delicious without overpowering any of the other ingredients. You could also replace one of the chips with butterscotch chips, or leave chocolate out all together and throw in some toffee chips or caramel bits. Really anything will work, except for the kitchen sink.
Oatmeal Pumpkin Cookies
A super easy, no mixer, cookie recipe that is loaded with tons of flavor while still low in points and calories
It is no secret that The Hubby LOVES to grill…now. You see when we were first married he was not so into it, and didn’t even see the point in having a grill, but once we got into our home and my brother bought us a little Weber charcoal grill he started to slowly fall in love. It has taken some time, and several grills but we are definitely on the grilling bandwagon now.
So with all the grilling going on we decided it was time to try and create our own signature BBQ sauces. Now I am not going to lie I was a little intimated by this thought. I would watch TV shows with some of the great BBQ kings (& queens) and they would brag about their award winning BBQ sauces that took years and years to develop, and I would think ok one day I will take the time to work on my secret sauce but for now Sweet Baby Ray’s is working just fine…that is until The Hubby asked me to try. Well you see when someone even kinda throws a challenge my way (especially a cooking challenge) I am all over it and very determined to succeed…so the BBQ sauce making began.
I had listened to enough BBQ peeps that I had a basic idea of how I wanted to start, and then I just started adding in what I thought sounds good. After several attempts and many tasting spoons from The Hubby and myself we ended up with a BBQ sauce that rivals Sweet Baby Ray’s and in my opinion beats it out hands down.
Sweet & Spicy BBQ Sauce
A homemade BBQ sauce that is sweet with a little kick, much like Sweet Baby Ray's BBQ Sauce, only better
In a medium saucepan whisk together all the ingredients over medium heat, until well combined
Bring sauce to a boil and then reduce heat and then let simmer for 5-10 minutes or until it thickens slightly
Use immediately on your favorite meat or as a dipping sauce, or store in an airtight container in the refrigerator for up to 2 weeks
Each serving (3 heaping tablespoons) is 3 WW+ points
Calories 109 Calories from Fat 3 Total Fat 0.4g Trans Fat 0.0g Cholesterol 0mg Sodium 547mg Potassium 259mg Total Carbohydrates 27.8g Dietary Fiber 0.7g Sugars 24.6g Protein 0.9g
Vitamin A 15% - Vitamin C 10% - Calcium 4% - Iron 5%
Nutrition Grade A-
The Half Baked Life http://www.thehalfbakedlife.com/
Tasting the success we had with the first BBQ sauce I decided to tackle a peach BBQ sauce. Ok you may be asking, “why peach?” Well the answer is quite simple, I have a ton of peaches (hence the Peach Cobbler Muffins from yesterday) and I wanted a milder BBQ sauce for chicken and fish.
I have had a peach BBQ sauce once before at a little joint in central Texas and remember thinking how much I loved it, but that it was a little too spicy and not peachy enough for me. They used siracha chilis in there sauce which in my opinion overpowered the sauce, so I opted for a little different heat combo. I also wanted a smooth BBQ sauce. A lot of fruit BBQ sauces tend to be a little chunky so I wanted to make sure and puree the peaches until they were smooth like velvet before mixing them in with all the other fun ingredients.
PS…don’t let the pumpkin pie spice scare you, it adds a great little bit of spice that really enhances the peaches…trust me it will be that little thing that people ask you about when they taste it and will be shocked when you tell them.
Peach BBQ Sauce
A sweet, peachy BBQ sauce perfect for your next end of summer BBQ
One of The Hubby’s most favorite desserts is Peach Cobbler. He is really not all that picky about it either, he would be happy if I brought the frozen kind from the grocery store and baked it up every week…he just loves peach cobbler! Well, peach cobbler every week is not going to happen so I have been brainstorming some ideas on how to enjoy the amazing peaches that the Texas summer brings us in new and fun ways, and these peach cobbler muffins are perfect!!
For me a muffin is a great way to start the day. In my mind muffins are perfect because you can eat them on the go, with one hand if necessary, and if they have fruit in them that’s just a big plus. Muffins are also great for an afternoon snack or you could creative and make them for dessert with a little whipped cream, additional fruit or even some ice cream. Especially with these muffins, you could treat them like little individual cobblers, and top with a little ice cream and voila…dessert!!
The muffin itself is light and fluffy with just the right amount of cinnamon and a few other spices to really bring you back to a traditional peach cobbler, while the crumbly top makes you think of the wonderful crust on a cobbler. I used fresh peaches for these muffins, because I had them on hand, but you could easily use frozen peaches, just make sure to let them defrost first. If peaches are not your favorite blackberries would be great, as would apricot.
Peach Cobbler Muffins
A moist and hearty muffin filled with peaches with a crumbly top that brings together all the best of peach cobbler to your breakfast table