Snow in November??

November 8, 2010 at 8:08 pm Leave a comment

Nothing scares me more than snow in November… I didn’t even want to open my eyes when I heard news that there may be flurries in the area early this morning! Luckily I missed the view of snow and just took Betty out in time before the rain/wind storm!

Though November means it’s almost December and that means the end of the school semester… I want time to stop! I love the fall!  There’s nothing better than 40-50 degree days and cozy cool nights for being cozy with your loves!!



Since I’ve been bundled up and cozy all day (and had some leftover coffee from the other morning… yes I it takes me a few days to finish one cup of coffee…) I thought it appropriate to make some yummy fall hot coffee!


Pumpkin Pie Hot Coffee

guided by my obsession blog ohsheglows

For 2 servings:

1 cup unsweetened soy milk (or any dairy free milk)
1/2 cup homemade pumpkin purée

1 tbsp. Sugar
1 1/2 tbsp. Pure vanilla
3/4 tsp. Cinnamon
1/4 tsp. Ground Ginger
1/4 tsp. Ground nutmeg
Sprinkle cardamom
1/2 cup extremely strong coffee or you could probably use 2 shots of espresso


Combine the milk, sugar, and pumpkin in a saucepan and cook on med-low, stirring, until dissolved.

Add everything else but the coffee and bring to a gentle simmer (right before boil).

Add the coffee/espresso and heat through. ENJOY!!



Mine had lumps of pumpkin in it because it was homemade (which I kind of enjoyed),

but  to avoid lumps you could strain it into the mug.


Please, please, please don’t forget “waste not, want not

Always try to use every bit of food! Which, when it comes to the pumpkin, that is very easy to do…


Roasted Pumpkin Seeds

Serves 2-4

(unfortunately, or should I say fortunately, for me I am seed crazy and will eat this in one sitting)


All of the seeds from the pumpkin

(I used a small sugar pumpkin which gave about 2/3 cup of seeds)

1/2 Tbsp. sesame oil

1 Tbsp. nutritional yeast

1 tsp. red pepper flakes

sprinkle of garlic powder, mustard powder, and cayenne pepper

a touch of sea salt and fresh ground black pepper


Toss seeds completely with all the ingredients, making sure to coat each seed.

Bake in a preheated 350 degree oven for 20-30 minutes until lightly browned and crispy.

Let cool then stir them around to make sure they all became toasted.

Go to town now!

Top your salad, meusli, rice, or just eat them all while watching Two Days in Paris on Netflix… yes… incredible Sunday night last night! Yay!


Entry filed under: Coffee, Cozy, Netflix, Pumpkin, Pumpkin puree, Pumpkin seeds, vegan.

‘Za Night!! Thanksgiving (take one)

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