Pumpkin Butter Granola {Blind Spot Nutbutters September Recipe}

Pumpkin Butter Granola {Blind Spot Nutbutters September Recipe}

It’s September, and you know what that means.


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WIAW: Stress Free Saturday

WIAW: Stress Free Saturday


Today for What I Eat Wednesday, I am showing pictures of my meals on Saturday.  I wrote the text Saturday morning, and I felt that it gave appropriate “spiritual food for thought” to pair with my comestible activity for the rest of the day.

(hover your mouse over the images to view the captions)

Breakfast: The best way to finish off a jar of peanut butter is to make oatmeal in a jar!  I added grapes to make it more like pb&j.


Be anxious for nothing -Philippians 4:6

I seem to quote that verse on a second by second basis, and yet I am so bad at obeying it.  I tend to do the opposite and worry about everything.

Mid-morning snack: vanilla yogurt with strawberries and mandarin oranges

Right now, it is 4:30 Saturday morning, and this is what I am thinking:

  • What if I got a failing grade on the speech I gave yesterday?
  • Will I have enough time to get this assignment done?
  • What will the cafeteria serve for lunch?
  • If I swim today, will it give my mind a rest or be too taxing on my muscles?
  • I told M and K that I would take date-iversary pictures of them this afternoon, but I don’t really know what they want or what their style is.
  • Did I drink enough water yesterday?
  • Should I make my WIAW post for Saturday or Monday?
  • Should I go to the elementary school on Monday to do some prep work for student teaching?
  • I wonder if I can pick up some extra hours at work this week.
  • Should I have bought a different type of cake mix to bake for the hall meeting on Tuesday?  
  • Will I pass my licensure tests next month? 
  • Am I prepared to student teach in January?
  • What am I going to do after graduation?
  • Am I worrying too much?

I am sure the list could go on for quite a while.

Lunch in the cafeteria: banana & peanut butter sandwich (toasted in the waffle iron because the panini press was gone), mixed vegetables, and cottage cheese with cranberries

Be anxious for nothing,

But in everything with prayer and supplication 

Let your requests be made known unto God. 

– Philippians 4:13

Snack while writing lesson plans: (an American classic) a hotdog and chips (I usually don’t have hotdogs in my room, but earlier this week, I really wanted a good hotdog.  Since I am picky about what counts as a “good hotdog,” I went to the store and bought a pack.)

I think my problem is that I never really make it past that first line of that verse.  I get so worried about not being anxious that I fail to realize that God does not leave me to find my own peace.

Supper in the cafeteria: penne pasta with chicken, vegetables, and alfredo sauce, and a bowl of cottage cheese

God wants me to bring my worries to Him in prayer with  thanksgiving.  He doesn’t expect me to mitigate my own fears.

Pre-Bible-Study-Snack: Peanut butter crackers…protecting the world from a hangry Kat.

…My peace do I leave with you. I do not give it as the world gives. Do not let your heart be troubled or afraid. 

– John 14:27

Snack at Bible Study: 3 Pumpkin Cheesecake bars made by our hostess (don’t you love our patriotic plates in the middle of Autumn? 🙂 )

So right now, I am bowing my head in prayer and dedicating myself to a stress-free Saturday.  I am going to fervently surrender to God’s grace.  Then I will crawl back into bed and rest in God’s peace, eager to embrace His mercies that are new every morning.

After-Bible-Study-Snack: Greek yogurt with peanut butter (I added about 4 oz. of peanut butter to this after taking the picture…I usually eat about 4 oz. of peanut butter a night).

Did I spend Saturday completely stress- and worry-free?  No.  Nonetheless, typing that post did help me put my anxiety into perspective.  I must daily hold my life up to the light of eternity and surrender my struggles to God.

Thanks Jenn (Peas and Crayons), Laura (sprint2thetable), Arman (thebigmansworld) and Meghan (cleaneatsfastfeets).

Pumpkin Spice Latte Dip

Pumpkin Spice Latte Dip


Happy Pumpkin Spice Day!

I warned y’all awhile back that I came late to the pumpkin spice party last year.  Here is a second recipe that I created far too late into the season.


Last December, I decided to take my pumpkin cheesecake dip to a Christmas party.  As I was mixing ingredients, a thought came to me – pumpkin spice latte dip!  I had to try it.

I grabbed another bowl from the cupboard and set to work creating this recipe.  After just a few taste tests, it reached perfection.


  • 1 package instant vanilla pudding
  • 1/2 cup cold coffee
  • 1 cup milk of choice (do not use soy)
  • 1/4 cup pumpkin puree
  • 1/8 teaspoon allspice
  • 1/2 tablespoon powdered sugar


  • Empty package of vanilla pudding into a bowl.  Stir in milk and coffee.  Whisk for two minutes.
  • Carefully fold in pumpkin, allspice, and powdered sugar.
  • Refrigerate at least fifteen minutes or until set.
  • Serve with graham crackers, or just eat with a spoon 🙂


Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal


I was a little late to the pumpkin spice party last year.  So late, in fact, that I decided to wait until this year to post the recipe that I made.


Maybe now I am a little early, but this post has been scheduled for 261 days.  I think that it has incubated long enough.


And trust me, this recipe was worth the wait.


  • 1/2 cup oatmeal
  • 1 cup water
  • 1/2 cup pumpkin
  • 1/2 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/8 tsp. all spice
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ginger


  • In a small saucepan, bring water to a boil.
  • Add oats and reduce heat to medium.  Cook for three minutes.
  • Stir in all remaining ingredients.
  • Transfer to a bowl and top with nuts or more cinnamon, if desired.
  • Eat and enjoy!


No-Cook Pumpkin Apple Butter

No-Cook Pumpkin Apple Butter


Let me tell you a story that has nothing to do with this recipe.


As an elementary education student, I have to visit elementary schools and teach isolated lessons.  Last week, I taught a fifth grade class about food chains.  The students were great; they paid attention and participated well.  At the end of the lesson, I had the students answer some questions about what I had taught. I then put them in groups and let them discuss their answers.

As I was looking over their answers that night, I was pleased to see that most students had answered every question correctly.  They learned that producers make their own food and predators hunt for prey.  One boy, however, was a little off.

The question I asked: “Why are some animals called consumers?”

His answer: “Because they make babys.”

Well, at least most of the kids understood the lesson…


On an unrelated note, this “butter” makes a great after-school snack.  You can use it as a dip, spread it on toast, top it with granola, mix it into your oatmeal, or just eat it plain like pudding.  Best of all, this simple recipe can be whipped together in less than 5-minutes.


No-Cook Pumpkin Apple Butter


  • 1 cup canned pumpkin
  • 1/2 cup applesauce
  • 1 tsp. honey
  • 1/2 tsp. cinnamon (more or less to taste)


  • Stir all ingredients together until well-combined.
  • Eat and enjoy!


Dorm Life: Pumpkin French Toast Bites

Dorm Life: Pumpkin French Toast Bites


I do not remember the last time I had French toast before this summer.  My mom made it when I was little, but somewhere along the line my family became obsessed with homemade waffles and we quit regularly eating French toast, pancakes, and English muffins.  While I was in New Mexico, I re-learned how to make this easy, hearty breakfast.  My school serves French toast sticks every morning, but the once-frozen-now-fried bars have no appeal to me; I like real French toast made with wholesome bread, eggs, and milk.  Being a lover of all things pumpkin, I created dorm-friendly French toast bites to fuel my studies today.

All you need are some basic, shelf-stable ingredients and a hot pot to create a delectable breakfast or late-night study snack.

Pumpkin French Toast Bites


  • 2 slices bread of choice
  • 1/4 cup canned pumpkin
  • 1/3 cup milk (shelf-stable almond milk is a great item to keep in your dorm pantry)
  • 1/2 tsp. cinnamon


  • Turn hot pot on to medium-low heat and coat with non-stick spray.  (This recipe really works better with an actual pan and stove, but desperate times call for desperate measures!)
  • Mix together milk, pumpkin, and cinnamon.
  • Let the mixture sit while you cut bread into bite-size squares.
  • Thoroughly coat each square with the milk mixture before placing it in the hot pot. You will need to work in several batches to let each piece cook completely on both sides before removing it from the pot.
  • If desired, warm the remaining pumpkin mixture and use it to top your bites.  You can also top with yogurt, honey, peanut butter, or raisins, or you can eat the French toast plain.


Dorm Life: “Toasted” Pumpkin Seeds

Dorm Life: “Toasted” Pumpkin Seeds


I found myself dropping quarters into the man’s hand.  What was I thinking?  Everyone knows that quarters are a precious commodity to college students.    Well, I may have to combine some laundry loads, but at least the mini pumpkins would look festive on my counter.

They hadn’t been sitting there more than two hours before I grasped my trusty table knife and made the stab.  Surely I was out of my mind.  You use seeds from big pumpkins when you want to toast them, and you do so in an oven.  This was going to end badly.


Somehow, it worked…

“Toasted” Pumpkin Seeds


  • Fresh pumpkin seeds
  • Cinnamon to Taste


  • Press the pumpkin seeds between layers of paper towel to remove excess moisture.
  • Combine cinnamon and dried seeds in a sealable container and shake until the seeds are well-coated.
  • Lay pumpkin seeds n a flat layer on a microwave safe plate.
  • Microwave one minute.
  • Stir.
  • Microwave thirty seconds.
  • Stir.
  • Continue microwaving in thirty second intervals until seeds begin popping.
  • Let cool, eat, and enjoy!