October is Here!

For those of you north of the equator, especially American and Canadians, October means fall weather, sweaters, an abundance of pumpkin and celebrating Halloween. While Australia has adopted many American attributes, Halloween and kids going Trick or Treating isn't all that popular here. But that doesn't stop me loving everything spooky and kooky. 

Source: Country Living

As a child growing up in Australia in the 90s, there used to be scary movies on every weekend. Whenever I stayed the night at my aunty's house, my older cousins would make me watch with them. I've had a love for all horror and thriller movies since. 

Here are my top 5 scary movies:

* Nightmare on Elm Street 3
* Child's Play
* Jason Goes to Hell: The Final Friday
* The Shining
* Halloween II (love both the original and Rob Zombie remake)

Over the next few weeks I will be sharing some Halloween recipes with you. They'll be all vegan foods, perhaps with a few cocktail recipes for just the adults to enjoy. It is possible to celebrate without all that sugar. 

Whether you're celebrating Halloween or not, you can sit down to a scary movie with one of my healthy treats.

What are your Top 5 scary movies?

via Stacie Michelle http://stacie-michelle.blogspot.com/2013/10/october-is-here.html

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Grasshopper Fudge Cake

Pretty streaks of green peek out from slices of white cake topped with hot fudge sauce and creamy whipped topping.

Grasshopper Fudge Cake

Servings 15

Ingredients:

• 1 box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 2 teaspoons mint extract
• 12 drops green food color
• 2 jars (16 oz each) hot fudge topping
• 1 container (8 oz) frozen whipped topping, thawed
• 5 drops yellow food color
• Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

Instructions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. 2Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.
3. 3Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan one-fourth turn; repeat cutting for swirled design.
4. 4Bake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
5. 5Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

Source: http://www.bettycrocker.com/recipes/grasshopper-fudge-cake/3645bc77-fd32-41d0-8631-8b09956351e0

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Butterfinger Rice Kripsie Treats

Chocolate, peanut butter, and Butterfingers all rolled into those gooey treats: HEAVEN!

Butterfinger Rice Kripsie Treats

Ingredients:

• 2 Tablespoons butter
• 1/2 cup creamy peanut butter
• 1 (10 oz) bag mini marshmallows
• 7 cups Rice Krispies cereal
• 16 "Fun Size" Butterfinger candy bars, chopped into chunks (or about 6 large candy bars)
• 1 cup milk chocolate chips
• 2 teaspoons shortening

Instructions:

1. Spray an 9x13-inch pan with nonstick spray.
2. In a large saucepan, melt the butter and peanut butter together over medium heat. Add the marshmallows- stir until melted. Remove from heat and stir in the Rice Krispies (I found that it was easiest to put all the ingredients into a large bowl instead of stirring it together in the saucepan). Stir in the Butterfingers (setting about 1/2 cup aside for the topping). Scrape the mixture into the prepared 9x13" pan and press it evenly into the pan with clean hands. Let it cool.
3. Heat the chocolate chips and the shortening in a small glass bowl in the microwave (or in a small saucepan on the stove) until they are melted and smooth. Spoon the chocolate into a zip baggie, snip the corner and squeeze the chocolate into the corner. Drizzle chocolate onto the krispie treats, sprinkle with Butterfinger chunks and then drizzle more chocolate on top.
4. Store in a covered container.   

Source: http://www.sixsistersstuff.com/2012/11/butterfinger-rice-kripsie-treats.html


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Pumpkin Crunch Coffee Cake

This pumpkin coffee cake is perfect for breakfast, brunch and every coffee break in between!

Pumpkin Crunch Coffee Cake

Servings: 9

Ingredients:

Coffee Cake:

• 2 cups Original Bisquick® mix
• 2/3 cup milk
• 1 egg
• 2 tablespoons granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 cup canned pumpkin pie mix (not plain pumpkin)

Topping:

• 1/3 cup Betty Crocker® pumpkin spice cookie mix (from 17.5-oz pouch)
• 1/3 cup packed brown sugar
• 1/4 teaspoon pumpkin pie spice
• 2 tablespoons cold butter

Instructions:

1. Heat oven to 400°F. Grease 8-inch square pan with shortening or cooking spray.
2. 2In medium bowl, stir together Bisquick mix, milk, egg, granulated sugar and 1 teaspoon pumpkin pie spice until well blended. Pour half of the batter into pan. Spread pumpkin pie mix over batter; pour remaining batter on top.
3. 3In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle over batter; lightly drag butter knife through topping to mix with top layer of batter.
4. 4Bake 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

Tips:

Look for pumpkin pie mix, which usually comes in a 30-oz can, with the other pie fillings and canned pumpkin in the grocery store. Pumpkin pie mix contains sugar and spices, unlike plain canned pumpkin.

Add 1/2 cup of chopped pecans to the topping for a truly delicious addition!



Source: http://www.bettycrocker.com/recipes/pumpkin-crunch-coffee-cake/ee750991-ab82-46c9-a329-14fb6e64dc8b

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Grandma Betty’s Caramel Apples

A family favorite for over 50 years. Once you try this, you will never go back to unwrapping and melting all those commercial caramels to dunk apples in!

Braeburn apples are my favorite for this recipe—not too sweet and not too tart.


Grandma Betty's Caramel Apples

Ingredients:

• 12 whole Apples
• ¼ cups Butter
• 1 cup White Syrup
• 14 ounces, fluid Eagle Brand Condensed Milk
• 2 cups White Granulated Sugar
• 1 teaspoon Vanilla Extract

Instructions:

1. Assemble all ingredients: wash and dry apples, insert sticks, and butter a cookie sheet and dinner plate before starting to cook.
2. Heat all ingredients except vanilla in a heavy 2-quart saucepan over medium/low heat. Stir constantly! (Unless you really like the look of scorched bits on your apples.)
3. When caramel reaches soft ball stage (235°F–240°F) remove from heat and add vanilla. Let cool a few minutes.
4. Using the stick inserted in the apples, dunk apples in the hot caramel and twirl slowly away from the heat for a couple of minutes. It's nice to have a helper or two at this point.
5. Place caramel-covered apples on a buttered cookie sheet. Optional: drizzle with melted chocolate or roll in chopped nuts.

Extra caramel from the bottom of the pan:

1. Can be scraped out with a spatula into a buttered plate or dish to be cut into individual pieces when cool.
2. Can be thinned in the pan with half-and-half and eaten warm, as a dip for apple wedges.



Source: http://tastykitchen.com/recipes/desserts/grandma-bettye28099s-caramel-apples/

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Homemade Gorditas

Yum! This was such a fun twist on taco night. The gordita wraps are soft and pliable with a great texture. I saw this idea over at Cinnamon Spice and Everything Nice and knew we would have to try them. Enjoy!

Ingredients:
3 + 1/4 cups all-purpose flour
1 + 1/4 cups boiling water*
1 + 1/4 tsp. salt
1 tsp. instant yeast
2 Tbsp. vegetable oil
taco fillings-
ground beef
shredded lettuce
salsa
shredded cheese
hot sauce
sliced olives


Preparation:
In a mixing bowl combine 2 cups of the all-purpose flour with the boiling water. Mix until smooth. Cover bowl with plastic wrap and let sit for 30 minutes. In a separate bowl mix together the remaining 1 1/4 cups flour, salt, and yeast. Also add the vegetable oil. Mix this together with flour/water mixture. Knead by hand for 2-3 minutes on a lightly oiled surface. You want your dough to be a little bit sticky. Spray a mixing bowl with non-stick spray, add the dough, cover with plastic wrap and let rise for 1 hour in a warm place. Once risen divide dough into 8 equal sized portions. Cover them and let rest for 30 minutes. After resting, roll each dough piece out into a 7"-8" circle. Heat a skillet or griddle over medium Heat. Once hot add the dough to the dry skillet and cook a few minutes per side or until they are speckled with golden brown spots. If they are sticking, lightly grease the pan, but I had no problems with sticking. Keep the gorditas warm on a baking sheet, covered with tin foil in a really low oven (I had mine set at 170 degrees F). Once your gorditas are cooked, fill with ground beef and your favorite taco toppings and enjoy!

*I had to add some extra water to my dough in order to incorporate the second helping of flour. I added an extra 1/3 cup.

via Durfee Family Recipes http://durfeefamilyrecipes.blogspot.com/2013/09/homemade-gorditas.html

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blush. {w/ style}

Light pink, or blush, is often reserved for the early months of spring. But lately I think it looks fantastic for fall.

One of my favorite bloggers, Kate from Something Ivory, often gushes about this color. I haven't worn this shade in years, but now that I have a new blush top I think it will become one of my favorites.  In these photos I paired it with delicate gold jewelry and blue denim jeans for a feminine look. But it also looks great - and a little edgier - with tall boots and skinny jeans.

this vintage, costume-jewelry bracelet.

these rough diamond and gold earrings from Alexis Russell.

this messy low bun. 

via  with milk and sugar blog http://www.withmilkandsugarblog.com/2013/09/blush-w-style.html

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Goodbye Cheese

Lately you may have noticed the steady increase of vegan recipes on the blog. While I have been vegetarian for many years, it has only been in the last year or so where I have introduced vegan alternatives, such as almond and coconut milk, into my diet. 

Last night I decided, rather than toying with the idea of going vegan, to just do it. I eat an almost vegan diet already, so all I have to say goodbye to is my fondness for cheese. 

After reading up on the dairy and egg industries, it's quite difficult to support their actions. This is also for my health as I do actually feel better eating a vegan diet. 

Are there any recipes which you would like to see veganised? Leave your comments below.

via Stacie Michelle http://stacie-michelle.blogspot.com/2013/09/goodbye-cheese.html

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Four Ingredient Spiced Green Lentils

I have had these green lentils in my cupboard for months, just staring at me, waiting to be used. With it being so violently windy today, I decided to stay in and do some food prep for the week. 

The beauty of lentils, like many legumes and grains, is their ability to turn from bland to flavourful by simply adding herbs and spices to the water they're cooked in. 

In addition to being a brilliant vegan source of protein, they're fibre-rich and high in Folate, and vitamins B1, B5 and B6. 

Today's recipe is rather a simple one with just found ingredients, but I will be sharing a few more lentil recipes with you over the next fortnight. 

Ingredients

1 Cup of Green Lentils

3 Cups of Water

2 tsp Garam Masala

2 tsp Ground Turmeric

Directions

Give the lentils a quick wash in a sieve 

Put everything into the one pot and bring to a boil

Leave on a gentle simmer to cook the lentils, for around 20-25 minutes

The lentils should be nice and soft 

Serve as a side dish with some steamed vegetables

Makes 4 serves

Macros per serve

177 calories

13g protein

0.5g fat

30g carbs

1g sugar

15g fibre

These keep great in the fridge, and can simply be re-heated as needed. They're perfect to take as part of your lunch to work, or for when you're not in the mood to cook. 

via Stacie Michelle http://stacie-michelle.blogspot.com/2013/09/four-ingredient-spiced-green-lentils.html

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Caramel Apple Bars

Do you have extra apples but don't feel like making a pie? Try this easy-to-make bar with layers of brown sugar and oats surrounding apples and melted caramel.

Caramel Apple Bars

Servings: 36

Ingredients:

• 1 cup packed brown sugar
• 1/2 cup butter or margarine, softened
• 1/4 cup shortening
• 1 3/4 cups Gold Medal® all-purpose flour
• 1 1/2 cups quick-cooking oats
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 4 1/2 cups coarsely chopped peeled tart apples (3 medium)
• 3 tablespoons Gold Medal® all-purpose flour
• 1 bag (14 ounces) caramels

Instructions:

1. Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
2. 2Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
3. 3Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

Tips:

Rolled oats are whole oats that have been steamed and flattened. Quick-cooking oats differ from regular—or old-fashioned—oats in that they're cut into pieces before being steamed and are rolled into thinner flakes.

Make a date with Date Bars: Heat 1 pound cut-up dates (3 cups), 1 1/2 cups water and 1/4 cup sugar over low heat about 10 minutes, stirring constantly, until thickened; cool. Use date mixture instead of the apples, 3 tablespoons flour and caramels.


Source: http://www.bettycrocker.com/recipes/caramel-apple-bars/

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Pumpkin Better Than S*x Cake

Pumpkin Better Than S*x Cake

Ingredients:

• 1 box yellow cake mix
• 15 oz. can pumpkin puree (not pumpkin pie mix)
• 14 oz. can sweetened condensed milk (fat free is ok)
• 8 oz. tub cool whip
• ½ bag heath bits
• caramel sundae sauce

Instructions:

1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2. Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
3. Remove cake from oven and let cool for about 10 minutes after baking.
4. Using the end of a wooden spoon to poke holes all over the top of the cake.
5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
6. Refrigerate for 30 minutes.
7. Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (note: if you want it less sweet you can use less of the jar)
8. Refrigerate for 3-4 hours, or overnight

Source: http://www.justapinch.com/recipes/dessert/cake/pumpkin-better-than-sex-cake.html


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Falling into Autumn... Pumpkin Cream Cheese Muffins

It's coming, or it's already here for many of you. The air is a little crisper. The leaves are beginning to turn. And suddenly cinnamon, cloves and pumpkin are all you can think about.

Autumn. or Fall. Whatever you call it, this cooler season is upon us. 

Boots. Sweaters. Scarves.

Pies. Cookies. Mashed potatoes. Soup. 

Pumpkin patches. Apple picking. Giving thanks. Turkey dinners.

//

Baking is one of my favorite ways to celebrate the cooler months.

These pumpkin muffins sure did hit the spot.

They are fluffy but incredibly moist, with a consistency and subtle sweetness similar to pumpkin bread. They have a sweet crumbly top and a little something special inside..... cream cheese. 

The perfect fall muffin. Plenty of pumpkin flavor, loaded with your favorite seasonal spices: cinnamon, cloves and nutmeg. Inside, a delightful surprise. Sweet cream cheese filling. 

Pumpkin Cream Cheese Muffins {makes 24}
adapted from Annie's Eats
350 degree oven

filling:
8 oz. softened cream cheese
1 cup powdered sugar

muffins:
3 cups flour
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tbsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

crumble topping:
1/2 cup sugar
5 tbsp. flour
1 1/2 tsp. cinnamon
4 tbsp. cold butter

1. Using a handheld mixer, combine cream cheese and powdered (confectioners') sugar together in a small bowl. Fill into a piping bag with a pinkie finger sized opening.
2. Mix flour, spices, salt and baking soda together in a bowl. Set aside.
3. With a knife, mix crumple topping ingredients together. Use your hands to combine completely, until the consistency is crumbly.
4. In a large bowl, mix eggs, sugar, pumpkin puree and oil together using a stand or handheld mixer.
5. Once mixed, slowly add dry ingredients until just combined. Spoon mixture, or using a piping bag, fill a little into each lined muffin tin. Include just enough to fill the bottom.
6. Using a piping bag, fill cream cheese mixture evenly into each muffin tin. Try to make sure it stays in the center of the tin.
7. Using remaining muffin mixture, fill each tin to the top. The cream cheese mixture will compress when baked and the muffins will not rise that much, so make sure each muffin tin is full.
8.  Bake 15 minutes at a 350 degree oven then remove and add crumble mixture evenly to the top of each muffin. Return to oven and bake another 5-10 minutes.

Let cool and enjoy with a chai tea latte or other drink of your choice.

Pumpkin bread has always been one of my favorite holiday breakfast foods. There's nothing like a slice of the loaf with cream cheese on top. These muffins make it a whole lot easier to get your pumpkin and cream cheese fix on the go. 

I wasn't sure if the crumble on top was necessary, so I left a few without. 

Turns out they are good either way. 

What is your favorite fall baked good? 

via  with milk and sugar blog http://www.withmilkandsugarblog.com/2013/09/falling-into-autumn-pumpkin-cream.html

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