Pumpkin Spiced Chocolate Loaf

Here we are and it's almost Fall again.

That means it has been waaaay too long since I last posted.  (I know- what else is new?)  But that also means it's nearly time for my favorite season and favorite holiday, so I'm pretty excited!

As usual, it was an action-packed Spring and Summer for us.  My in-laws are incredibly generous, and took us all to Disney World in April.  OMG.  Can I just tell you that I felt like a kid again myself?

Best. Vacation. EVER.

In May, the Vittles family also gained a niece/cousin - my brother-in-law and sister-in-law welcomed a daughter, Annie, and she is soooo sweet!  Chubby cheeks just like her cousins, and possibly one of the happiest babies I have ever seen!

I think we'll keep her.

In July, we took our annual trip to Canada to my in-laws' house on the St. Lawrence River. Mini got to try her hand at driving the boat, and we did lots of fun activities.

Unfortunately we only got to the beach ONCE all summer, in August while my aunt and cousin were visiting- but that was a great time too.

And now... Mini Smalls is officially a Kindergartener, and the Minion just started nursery school!

They both did so great. No drama or tears from either of them (or from Mama, for that matter!)

The Minion didn't even say goodbye, just made a beeline to the play kitchen to make some food.

Wonder where he gets that from?

As for Miss Mini, I knew she was beyond ready for Kindergarten, but this summer I was still feeling slightly unsure of all the changes that come along with going to school full-time. I was also mourning a little for the end of her toddlerhood (although Lord knows there were plenty of days over the last 5+ years that I longed for more independent and rational days ahead!).

In the weeks leading up, I bought us matching bracelets to go with a sweet poem I had seen online, and wondered how she would do that first day. Would she be nervous to ride on the bus? Would she feel anxious about spending the whole day at school, away from family and the babysitter she's known since she was a newborn? Would she have any fears of this new routine?

Spoiler alert: No, no, and no.

The night before the big day, I presented her with the bracelet and read her the poem. She hugged me tightly, seeming to enjoy idea of us wearing matching bracelets - but showed no signs of anxiety.

She got something called 'Jitter Glitter' at orientation from her teacher - she was supposed to sprinkle it on her head the night before her first day, to calm her nerves.  However, I think she was more excited to have an excuse to pour glitter on her noggin than to ward away any potential jitters.

She also read a book she received from her nursery school at Pre-K graduation, called "The Night Before Kindergarten." Overall, it was a pleasant, drama-free evening.  After the kids went to bed, I braved the crazy last-minute, back-to-school shoppers of Walmart to get her the pizza Lunchable she had wanted (which I had regretted saying 'no' to in the grocery store, a few days before).

The next morning, she literally could not wait to get to the bus stop. She rushed us through pictures, and power-walked to the corner. We were by far the first ones there, even beating some other neighbors who took an earlier bus to a different school.

She pranced around in her backpack, anxiously awaiting her friend and her friend's older brother to come from around the corner. The latter two are veterans, in 2nd and 5th grade respectively, and chattered excitedly about where they would sit on the bus, where their classrooms were, and what Mara could expect at school.

When the bus finally came, and her friend thoughtfully led her by the hand to a seat they would share, I found that I wasn't at all sad or emotional like I thought I might be.

She was ready.

And so was I.

I'm sure the year will come with its ups and downs, but it makes a mama happy to see that her children feel ready and prepared for the next chapter in their lives- even if the book isn't very long yet.

In the meantime, I am also totally ready for Fall.  I bought a stash of  pumpkin-scented candles at Bath & Body Works.  I didn't care that it was 90-something degrees with 100% humidity the last week of August - I lit them anyway.

I ask the kids almost daily what they want to be for Halloween. (I'll stop when their answers are consistent).

Instead of being disgusted by the Autumn and even Halloween displays in stores in August, they only served to escalate my anticipation.

I made my own pumpkin spice syrup so I could enjoy a "PSL" before Starbucks was even ready to unleash the fall flavor.

I changed our holiday banner in the dining room from flag bunting to glittery leaves, the first week of September.

And finally, I created this Pumpkin Spiced Chocolate Loaf to share with anyone whose excitement for Fall matches mine.

A couple years ago, I bought a candy bar at a local chocolate shop that was spiced chocolate, and I realized that these flavors go together way better than most people (myself included) give them credit for.

If you are a fan of autumn spices and chocolate, I hope you will give it a try. I don't think you will be disappointed!

Pumpkin Spiced Chocolate Loaf

• 1/2 C. butter, softened (1 stick)
• 1/2 C. granulated sugar
• 1 C. packed brown sugar
• 1 egg
• 1/4 C. canned pumpkin puree (not pumpkin pie mix)
• 3/4 C. buttermilk (can add 3/4 t. vinegar to regular milk if you do not have any)
• 1 t. vanilla extract
• 1 1/2 C. all-purpose flour, spooned & leveled
• 3/4 C. cocoa powder + a little extra for dusting pan
• 1/4 t. baking soda
• 1/2 t. baking powder
• 1/4 t. salt
• 1 1/2 t. pumpkin pie spice
• 1/2 t. cinnamon 
• powdered sugar, for dusting finished loaf (optional)

Heat oven to 325 degrees F.  Butter & lightly dust an 8 1/2 x 4 1/2 loaf pan w/cocoa powder and dump out excess. (Note: I recommend a glass loaf pan - if using metal, it may not need to be in the oven as long as the recipe calls for).

In a medium bowl, whisk flour, cocoa, baking soda, salt, spices together until well-combined.  Set aside.

In a large measuring cup or medium bowl, whisk pumpkin into buttermilk.  Set aside.

In large bowl of electric mixer, on medium speed, cream butter until smooth.  Add sugars and beat until light and fluffy, about 2-3 minutes.  Add egg and mix well.  Then add buttermilk mixture and vanilla. Beat until combined (mixture will be soupy with chunks of butter, this is ok).

Add dry ingredients to wet and stir together with a spoon until just combined and no flour streaks remain - do not overmix.  Pour batter into prepared loaf pan, and bake 60-70 minutes in preheated oven or until a toothpick inserted in center comes out clean.

Cool 10-15 minutes in pan on rack, then turn out loaf onto rack to cool completely. When cooled, dust with powdered sugar in sieve if desired.

Recipe Adapted from Smitten Kitchen's 'Everyday Chocolate Cake'

Apple Pie Smoothie

October, my very favorite month, came and went in the blink of an eye.

Unfortunately, September ended on a very sad note for me, as I lost my grandma - my beloved Yaya - on the 28th.  She was truly one of a kind, with the biggest heart and a beautiful spirit.

I feel lucky that we had so many years of wonderful memories with her, and I'm so happy she got to meet our little Minion before she passed. But it was very hard to say goodbye, and there are no words to describe how much she will be missed.

On a happier note, my "baby" girl is officially a threenager.  And in true Mini fashion, we had two food-filled celebrations - a great family party complete with a make-your-own-taco bar, and a donut-making party with her little friends.

Best. Birthday. Ever.

We also had a fabulous Halloween!  Which is amazing, because I feel like occasions & holidays are always very touch & go with young kids.

Actually, that's an understatement- when they don't completely suck, I consider that to be a great success.

But this Halloween totally exceeded my expectations. Mini had a blast being a fox....

...and while the Minion was cranky at points and clearly did not want to be a bat...

... he did rally at the end of the day, and was very cooperative for trick-or treating (which lasted for about 2 hours!)  So aside from the grumpy bat, we couldn't have asked for a better day.

For Mini, it was basically the best week ever.  One weekend was her birthday, and the next was Halloween.  Cake and treats and fox costumes galore, what could be better when you're 3?

I actually think she is taking after her momma in her love for Fall, which is totally fine with me!  I'm especially happy that she also seems to enjoy the Autumn flavors.  So we have been getting our fill of pumpkin pancakes and apple pie smoothies as we watch the leaves fall.

I like to make her smoothies a few times a week (or as she calls them, "smoovies") and along with yogurt and fruit, I usually throw in some kale or spinach... which are things she refuses to eat otherwise.

We were having salad recently at a family party, and she commented, "I don't like salad.  Except when it's in my smoovie."

Haha. As delicious as "salad smoothies" are, I decided it was time to switch things up and add some fall flavor to our smoovies, so the apple pie smoothie was born.  Mr. Vittles and I drink her leftovers, and he commented that it really does taste like apple pie! Straining it before drinking it is totally optional, but I'm personally not a fan of seeds and chunks in my smoothies.

Apple Pie Smoothie

• 3/4 C. apple cider
• 1/2 C. Greek yogurt
• 1/4 t. cinnamon
• 1 T. pumpkin (or mashed banana)
• pinch nutmeg
• pinch allspice
• 2 t. oatmeal
• 3-4 ice cubes

Place all ingredients in a blender, and pulse until thoroughly blended.  If no chunks are desired, strain through a fine mesh sieve into a glass. Makes 1 serving (about 12 oz).

Original Recipe

Gluten-Free Pumpkin Muffins

Fall is undoubtedly my favorite season. The cool, crisp air.... the leaves crunching under your feet... Halloween... and of course, the apples and pumpkins.

It's only natural that I would try to foster the same love of everything autumn in the Mini.

So we have been reading books about Halloween and Fall- mostly in an attempt to persuade her to put on her Halloween costume- but we inadvertently created a pumpkin-loving monster.

She points them out everywhere.  On walks, at the store, driving in the car.  "Mommy look! Punkins!"

So we thought bringing her to the pumpkin "patch" last weekend would be the greatest thing ever.  Better yet, they offer pumpkins at the orchard where we pick apples every year, so we figured we'd kill two birds with one stone.

At first it was great...

...but after about ten minutes of apple-picking, she was turning into Grumplestilksin.  It was no fun that Mommy kept trying to take pictures and wouldn't let her pick up the rotten apples on the ground, or run around with giant sticks.  So she refused to smile for any photos, and said she didn't want to pick out a pumpkin.

Although she did eventually come around a little, and tried to carry her pumpkin to the wagon.

But alas, it was too heavy.

Who knew the pumpkin patch would be a field of disappointments.

But the good news is, Mini has never met a pumpkin muffin she didn't like.  Even these gluten-free ones, which no one will even guess are missing wheat flour!

Gluten-Free Pumpkin Muffins

• 2 C. Gluten-Free Flour Blend* (see below)
• 2/3 C. firmly packed brown sugar
• 1/3 C. sugar
• 1 T. baking powder
• 1/4 t. baking soda
• 1/2 t. salt
• 1 t. ground cinnamon
• 1/4 t. ground ginger
• 1/8 t. ground nutmeg
• 1/8 t. ground cloves
• 6 T. butter, melted
• 3/4 C. canned pumpkin
• 1/3 C. buttermilk**
• 2 eggs, slightly beaten
• 1 t. pure vanilla extract

Preheat oven to 400°F. Place paper baking cups into 12-cup muffin pan cup, or grease cups. Set aside.

Combine flour, sugars, baking powder, baking soda, salt, and spices.  Whisk to combine.

In smaller bowl, whisk butter, pumpkin, buttermilk, eggs, and vanilla.  Stir into flour mixture just until moistened.

Spoon batter into prepared muffin pan. Bake for 15-20 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan & cool completely on wire rack.  Makes 12 + muffins.  Store muffins in an airtight container for up to 5 days.

*Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in air-tight container. Stir before using.

**If you don't have buttermilk, substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup.  Let stand 5 minutes

Recipe Adapted Slightly from Land O Lakes

Pumpkin Bread

Ok, so I have been so MIA it's not even funny.

I'm sorry.  September was crazy.  In both good ways and bad ways, and I won't even get into either.

So let's just leave September behind and embrace October, which has always been one of my favorite months anyway.  Between the awesome weather, my favorite holiday (Halloween,) apple picking, and pumpkins, it will always hold a place in my heart.

And it just keeps getting better since October is now also the month of my wedding anniversary (4 years next week!) and my daughter's birthday (1 year in two weeks!)

How is it even possible that my Mini is going to be a year old?

I will never forget a comment that one of Mr. Vittles' old co-workers once made, that "you just have to keep 'em alive the first year and then it's easy after that."

"Easy" may be a relative term, I hear there are these things called the terrible twos (or as it may be, threes).... middle school... and teenage years?  But either way, I can't believe our "Keep Her Alive" period is almost up.  People always say that time flies when you have children, but it really is the truth.

And luckily, Miss Mini is now old enough to enjoy one of her daddy's favorite treats - pumpkin bread!

For my wedding shower, my mother mailed blank recipe cards in the invitation for guests to give me their favorite recipes.  My sister-in-law Melissa was kind enough to share her brother's favorite recipe for pumpkin bread, which she said was handed down from their grandmother to their mother.

As you probably know by now, Mr. Vittles doesn't get excited over much in the culinary world, so "favorite foods" are somewhat of an anomaly.  (It just so happens that this month also marks 6 years of enduring this tired, nightly script: "How is it, hon?" - "Pretty good."  Ah, the sacrifices we make for love!)

Melissa did also write that the recipe was 'super-secret,' but I think she made that up for dramatic effect.

Hopefully.

The below is adapted slightly anyway, for a single loaf instead of two; although, in this household, two loaves would probably be a smarter bet.  This stuff does not last long!

Pumpkin Bread

• 1 C. canned pumpkin
• 2 eggs
• 1/2 C. oil
• 3 T. water
• 1 t. vanilla extract
• 1 3/4 C. flour
• 1 1/2 C. sugar
• 1 1/2 t. pumpkin pie spice
• 1 t. baking soda
• 3/4 t. salt

Preheat oven to 350 degrees Fahrenheit.  Grease a 9 x 5" loaf pan and set aside.

In a small bowl, whisk pumpkin, eggs, oil, and water until smooth.

In a large bowl, sift together dry ingredients.  Add pumpkin mixture, and mix with a spoon until no streaks of flour remain.

Pour into prepared pan, and bake about 60-70 minutes.*   Cool on wire rack, and remove from pan when completely cooled.  Store in a ziploc bag or airtight container.

*Keep in mind the bread will keep cooking after you remove it from the oven - so if the edges are getting a little too brown but the middle is still a bit soft, it's probably ok to pull it out. Or, if you're like Mr. Vittles, you may like it slightly undercooked anyway :))

Slightly Adapted from a Family Recipe; Origin Unknown

Molasses Cake

So in less than two weeks I'm turning the big 3-0.

If you're rolling your eyes & saying "Seriously? 30 is not old," relax.  I'm not about to tell you that I'm upset I'm turning 30, because I'm not.

However, when I hit certain 'milestone' ages, it does make me think back to my younger self imagining this age.

For example, I remember when I turned 21 and how different it was from what I pictured 21 to be years before.

Like... I didn't imagine myself sitting at the bar with my dad in New York City.  But that's how it turned out.

I was doing an off-campus study at NYU at the time, and I had just gotten to school only a week or two before.  I had made a couple of friends in the same program, and the three of us went out to dinner.  (It also happened to be Restaurant Week so we got a really nice meal on the cheap).

However, we didn't know each other that well yet - so when they told me they had schoolwork to do & couldn't go out after, I believed them.

And proceeded to call the only other people I knew in NYC - my dad & stepmom.

Meanwhile... my new friends fully intended to 'party' with me despite the fact that it was the middle of the week, and were wondering where I disappeared to.  But it wasn't until the next day I found out it was all a joke.

Oh well!  Don't get me wrong, I still had fun, just saying it's not how I imagined turning 21 to be.

I can also tell you that around that same time, I thought 30 was old with a capital O.

And L and D.

Now "earmuffs" Dad and Mr. Vittles, but when I was in college I had a taste for the older fellas.  I went to a really small school in Florida where I got an excellent education but had a very bizarre social life.

Think 'Land of the Misfit Toys' and I was there with all my working parts.

I wasn't a hippie, I wasn't into Dungeons & Dragons, I wasn't LGBT, I wasn't a Marxist - I was just Maggie from Point Pleasant Beach, NJ.  And even though I was OK with that, it seemed like no one else was.

Either that, or I was just totally invisible because I had nothing edgy to "define" myself.  I would see people from my classes at parties, and half the time they didn't even realize I went to school with them.  I can honestly say more people recognized me at my best friend's college an hour away than at my own.

Luckily, early on I found two other girls who felt the same way, and we became fast friends.  One of them, Natalie, became my off-campus roommate until we left school.  The fact that we all felt a little out of place led us to befriend more people away from school (or as we called them, Townies)... and often the Townies we befriended were much older.

First, I started dating the owner of the ice cream shop where I worked.  He was 7 years older.

Then the gaps seemed to get progressively larger, until I finally reached 10 years.

(Or... so I thought I reached 10 years.  But nothing ended up happening.  Read on.)

Through a friend of my roommate's boyfriend, I met this guy who was 30.  One night we were all out in a group, but he & I hit it off, so he asked me out on a date later that week.

I was... tripping.

Not because he was especially good-looking or successful or anything, but because I was shocked that someone at the ripe old age of 30 would be interested in little 20-year old me.

On the days leading up to our date, I fretted about seeming too immature.  This guy had already been married & divorced, had a regular job, paid his own bills.... etc etc.

I worked part time scooping ice cream, and watched Maury every afternoon on one of the 5 channels we got without buying cable, in an apartment that my dad and my roommate's mom paid for.

In other words, the only thing we really had in common was breathing oxygen.  What in the hell were we going to talk about?

Well let me tell you.

Our fabulous date consisted of me driving myself to a coffee shop, where he had been waiting and already purchased himself a cup of coffee.  Once I then purchased my OWN coffee, we walked up to the beach to watch the sunset.

Where he proceeded to tell me he wasn't looking for a serious relationship and just wanted to have fun.

Which was FINE, I mean hello I was 20 - not looking to get married here.  What he was too dumb to figure out is I was looking for the exact same thing.  But even I had the sense to know you don't make a statement like that within five minutes of a first date.  Some things just don't need to be spoken, and only serve to dampen the mood.

Also on that list is telling the other person you just want to hook up with them... and asking what type of panties they are wearing?  And then trying to make out before you've talked for more than 5 minutes.

Umm... excuse me.  I may have been 20, but I was not born yesterday.  Sunset Beach Makeout Party could have been a reality for my new friend if he had just shown a little respect.  (Clearly I was not the one who should have been concerned about seeming immature.)  So I not-so-politely told him where to go, and stormed off - with him running behind calling me names, then asking if we could 'start over again.'

And on that day, I realized that with age does not necessarily come wisdom.  Perhaps 30 was not so old and sophisticated as I thought?

Now, at 30, I pay my own bills.  I'm married.  I've been at the same full-time job for 5 years.  I own a home.  I have a child.  I have an accountant.  I have a living will.  I am planning for retirement.

I make molasses cake and blog about it, for God's sake.

For all intents & purposes.... I am old with a capital O, L, and D.

But most times I still feel like that 20 year-old college kid.  I wonder if anyone ever has Life figured out?  Probably not.

So for now... whether it's old or not... I'm just going to enjoy being 30.  I'm going to enjoy being married, and having a job, and being a mom, and owning a home.  I'm going to enjoy planning for retirement - when I can look back on this time in my life and say "HA! Remember how I imagined retiring to be? Silly 30 year-old Maggie."

Until then... let's all leave this business of figuring out Life to another day and just enjoy some molasses cake.

P.S. This is delicious but intense - so if you are not completely in love with molasses (like myself), you might consider perusing the recipe annals of V&B for something more suited to your taste!

Molasses Cake

• 1 1/2 C. all-purpose flour
• 1 1/2 t. baking powder
• 3/4 t. ground cinnamon
• 1/2 t. ground ginger
• 1/4 t. ground cloves
• pinch salt
• 1 egg, beaten
• 1/2 C. (1 stick) salted butter, melted
• 1 C. molasses
• 1/2 C. hot water
• 1 t. pure vanilla extract

Preheat oven to 375 degrees Fahrenheit.  Grease or spray an 8x8 baking pan with nonstick spray, and set aside.

In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, and salt.  Set aside.

In a separate large bowl, whisk together egg, melted butter, molasses, hot water, and vanilla.  Add dry ingredients and whisk (or beat) until smooth, scraping down sides with a rubber spatula if necessary.

Pour batter into prepared pan and bake 28-30 minutes, or until toothpick inserted in center of cake comes out clean.  Cool on wire rack, slice, & serve warm and/or topped with powdered sugar or whipped cream.  Serves 9.

Recipe adapted from Just A Pinch

Cranberry Spice Infused Vodka

Ok so how is it nearly Christmas already?

I know I always say how time is flying, but seriously... nothing makes the time go faster than taking care of a baby!

Which is kind of funny considering every day is like Groundhog Day.  Basically they sleep, eat, poop, repeat... and inevitably your day is centered around that.  Nothing new to the moms out there, but to anyone who doesn't have kids yet - yes, it's really true.  Of course there is some slight variation, but essentially every day is the same.

The first few weeks are SUPER rough (or at least they were for me) and you think "Oh I'm home from work, I should be doing so much stuff."  And then you do none of that stuff, because it's amazing how time consuming sleeping, eating, pooping & repeating can actually be!

However, life is starting to mellow out in the Vittles household and before I know it, I'll be back to work.  And probably crying that I won't see my little monkey all day... and that she's growing up & changing so fast. (Yes I know she's only 8 weeksold,  but when it's YOUR baby they really do change incredibly quickly).

Speaking of Miss Mara.... I do have to take a moment to brag about how stinkin' cute she is. Check out a few of her professional pictures I mentioned last post (by Sarah Fuller, of Purple Circle Photography):

2012 Sarah Fuller

2012 Sarah Fuller

2012 Sarah Fuller

FYI, my mother-in-law knit her that fabulous stocking (may as well brag about that, too, while I'm at it!)  And yes... it is actually big enough for her to fit in.  Santa will have his work cut out for him filling that bad boy!  Thanks Gigi :)

In any case... since things are calming down, I've had a chance to make some of my homemade gifts for friends & family.  My favorite this year is this Cranberry Spice Infused Vodka.

I'm not much of a drinker, but I'm still kind of a sucker for all those flavored liquors that seem to be cropping up at the store.  At Thanksgiving I saw a pumpkin spice liqueur that I wished I could drink (and now I could, but let's face it, Pumpkin Spice is spent til next year).

So when I saw an idea in Country Living magazine for infused vodka, I started searching for other interesting recipes.  I came across one for the Cranberry Spice on About.com, and changed it slightly to suit the containers I bought.  (If you're wondering, I bought 16 oz. swingtop glass 'flask' bottles, and made labels on my computer - the below recipe was enough to fill two bottles.)

Super fun for the holidays!


Cranberry Spice Infused Vodka

• 32 oz. vodka
• 1 1/2 C. fresh cranberries
• 8 whole cloves
• 1 whole nutmeg, cracked
• 1 whole vanilla bean, cut in half
• 1 1/2 sticks cinnamon, cracked
• 9 whole allspice berries, cracked

Place cranberries & spices in the bottom of a large pitcher or container (I used a large, widemouth mason jar with a lid) and pour vodka over them. Cover & let steep 3 days, then strain & discard berries/spices.  Place liquor in decorative containers, if desired.

Recipe Adapted from About.com

Pumpkin Pie Frappe... In The Raw

Is it just me, or is anyone else done with summer?

Maybe it's because I'm currently lugging around a 2 1/2-pound watermelon in my stomach, but I am totally over this season.

It doesn't help that Fall is my absolute favorite time of year, and I probably got a taste of it too early going up to Canada a few weeks ago. I want it to be here NOW!

I want cool, crisp air. I want jeans and sweatshirts. I want fallen leaves and apple-picking.

I want PUMPKIN SPICE!

Who's with me on that?

I recently applied through BlogHer to review In The Raw sugar, and when I was looking at their collection of amazing recipes, I noticed all the fall-themed ones were jumping out at me.

So naturally, I had to make the Pumpkin Pie Frappe ... which totally lives up to its name, and gets me even more excited for the upcoming season change!

Is it wrong that I want to swim in this creamy, pumpkiny goodness?

But in all seriousness - for those of you who are regular readers, hopefully you know by now that I'm very picky about my reviews. Making money off of a hobby is great, but that's not why I blog, and I would never personally endorse a company, product, or recipe I didn't truly like.

So that being said, I highly recommend checking out In The Raw's products. Like me, you've probably seen their sugar and Stevia packets in coffee shops and the like, but did you know that these products are also offered in bulk for baking and cooking?

Check out the lineup of goodies I received from In The Raw, which included their all-natural Turbinado sugar, organic agave nectar, and zero-calorie Stevia. So fun!

In all honesty, I was a strictly-white sugar type of gal until a couple years ago when I was diagnosed with a hormone imbalance; it puts me at a higher risk for diabetes if I'm not mindful about my carb intake. So at that point, I started looking into less-refined sugars and sugar alternatives and was pleasantly surprised to find out there are some really great options available.

For one, Stevia is the only low-calorie sweetener that I actually enjoy - I think it tastes the closest to 'regular' sugar, and I love that it's natural, not made from chemicals.

Agave nectar is great too because it's slightly sweeter than sugar, so you can use less, and it has a lower glycemic index. (In The Raw's Agave is also organic, so that's a bonus!)

But if all that health stuff doesn't tickle your fancy ... I recently discovered that In The Raw has this hilarious Au Natural In The Raw app that will 'censor' your sassy food photos.

Yep you heard me right. You can blur out your goodies', umm ... goodies?

In the age of 'pinning' and 'food porn' sites, one of the most fun things about baking is sharing your creations via photo. And now your hottest desserts can go "au natural" on the internet... without fear of showing too much!

How cute is that?? To view other photos or make your own, just visit hotintherawaction.com (and perhaps warn your significant other first, in case they see the site in your browser history - ha!)

And if that wasn't enough fun for you ... In The Raw is also giving you all a chance to win a $100 Cooking.com gift card! Entering is easy peasy, just visit the recipe section of their website, and leave a comment on this post telling me which recipe you'd most like to make.

Official Sweepstakes Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a) Leave a comment in response to the sweepstakes prompt on this post

"b) Tweet (public message) about this promotion; including exactly the

following unique term in your tweet message: ""#SweepstakesEntry""; and leave the URL to that tweet in a comment on this post"

c) Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 9/10/12-9/30/12.

Please also be sure to visit the In The Raw brand page on BlogHer, where you can read other bloggers' posts and get more chances to win.

In the meantime... bring on the pumpkin spice!

Pumpkin Pie Frappe

• 1/3 C. canned pumpkin puree*
• 1/4 C. Sugar In The Raw®
• 1/4 t. ground cinnamon
• 1/8 t. ground allspice
• 1 C. whole milk
• 4 C. vanilla ice cream (slightly softened)
• Grated nutmeg for garnish

Combine all the ingredients in an electric blender and blend until smooth. Serve in frosted glasses and garnish with the nutmeg. Makes 4 servings, about 3 1/2 cups.

*Be aware that there is a difference between pumpkin puree and pumpkin pie canned mix. The pumpkin puree works best for this recipe.

Note: The frappe can be stored in the freezer if not serving immediately. The consistency will be like soft ice cream.

Recipe from In The Raw

Gingerbread Coffee Creamer

Did everyone have a nice holiday?

I certainly did.  It was busy but lots of fun.

Last Friday we went up to visit my aunt Jody and her family.  Then Christmas Eve was spent with my dad & stepmom.

We went to her brother's house for Christmas Eve, where Pappy Vittles battled my little cousin Michelle in a vicious game of... tops?

My dad nicknamed his The Wild Weasel.

They also decided to bet on the game, and after so many "double or nothings," Michelle was in the hole about $10K - until she finally managed to beat The Wild Weasel and zero out her debts.

(Thank goodness for that.  She might have had to tap into her college fund before the end of the night!)

Then we spent Christmas Day with my in-laws, and ate a delicious roast beef dinner at Nana Vittles' house.

The highlights of my day included receiving The Booty Pop from my brother-in-law (in retaliation for giving him fart-filtering underwear last year) and winning the family beer pong tournament with Mr. Vittles on Christmas night.

You may not recall, but last year's tournament included cat-dancing and wearing fake mustaches... this year we got to wear fake noses also.

I would say a glorious holiday was had by all.

Although, I never thought I would say this, but at this point I'm soooo sick of eating.

My pants are pretty sick of it too.  Mr. Vittles may have to roll me to work next week in the event that I don't fit into my car.

But there's still time to enjoy the holiday flavor of gingerbread ... and without having to consume a single cookie.

If you're like me, coffee is a must, so why not make it festive?

Do it while you still can, before you're mentally done with gingerbread until next December.

Happy, healthy 2012 to all!

Gingerbread Coffee Creamer

• 1/2 C. milk
• 1/2 C. heavy cream
• 2 T. molasses
• 1/2 t. ground ginger
• 1/2 t. ground cinnamon
• 1/4 t. cloves
• 1 t. vanilla extract

Whisk together milk, cream, molasses, ginger, cinnamon, and cloves in medium saucepan over medium heat.  When mixture begins to steam, remove from heat.  Stir in vanilla extract.  Strain mixture through a fine mesh sieve and store in refrigerator, up to 10 days.  Makes about 1 cup.

Adapted from Deliciously Organic 

White Chocolate Pumpkin Spice Latte

I hope you all had a fabulous Thanksgiving filled with food, family, friends, and fun!

There's not much time left for pumpkin recipes, so I had to get in one last thing.

If you have any leftover canned pumpkin puree from your pies (or pumpkin coconut tapioca!) this is the perfect use for it.

Plus you'll need the caffeine for all your Black Friday shopping!  (Or if you're working, like me, then you'll really need caffeine).

White Chocolate Pumpkin Spice Latte

• 1/4 C. white chocolate chips
• 1/4 C. heavy cream
• 1 C. milk (any kind is fine)
• 2 t. pumpkin puree
• 1/8 t. cinnamon
• pinch cloves
• pinch nutmeg
• 1/4 t. vanilla extract
• 1 - 2 shots espresso (or very strong coffee)

In a microwave-safe measuring cup, heat white chocolate chips with heavy cream until melted (heat in 20-second intervals, stirring after each, until syrup forms).

In the meantime, heat milk in a medium saucepan with pumpkin and spices over medium-low to medium heat.  Bring to a simmer, and whisk in white chocolate mixture.  Remove from heat, and add vanilla.  Whisk until frothy.

Strain mixture through a fine-mesh sieve (there may be some pumpkin particles or lumps of white chocolate you want to strain out) and add espresso.  Serve immediately, with extra cinnamon on top if desired.  Makes two 6-oz. lattes, or one 12-oz latte (amounts are approximate).

Original Recipe