Pumpkin, Banana, & Apple Yogurt Smoothie
Medically reviewed by Christiana George Updated Date: December 17, 2022
I am still on a pumpkin kick this week. I have been making a lot of fruit and yogurt smoothies lately, so I thought I’d make a pumpkin smoothie. I try to eat more yogurt, but I go through phases. Sometimes I will eat it for two weeks straight and then get sick of it and don’t eat it for a month.
When I am in my “I am so sick of yogurt” phase, I usually throw it in a blender with fruit and make a smoothie. It’s easier to slurp down with a straw and I am eating something healthy. It’s a win, win situation.
I just dump all the ingredients in the blender and turn it on. Simple, easy, and healthy. Ok so maybe the caramel is not so healthy, but I just had to do it. Besides, I only used a teaspoon.
This smoothie was a big hit. I gave it to my six year old daughter, thinking she would take a few sips and then not like the pumpkin taste. Instead she downed the entire glass all by herself while eating a pumpkin apple scone (recipe coming later in the week). So see, kids will love it too. I think the pumpkin and apple were a perfect match and the caramel added just the right amount of sweetness, without making it too rich.
Pumpkin, Apple, and Banana Yogurt Smoothie
by The Sweet Chick
Prep Time: 15 minutes
Keywords: breakfast beverage snack pumpkin apple banana yogurt
Ingredients (serves 2)
- 1 banana, chopped
- 1 6oz. container Chobani Apple Cinnamon Greek Yogurt
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon caramel (or caramel topping, or pure maple syrup)
- 1 cup milk
Instructions
Place chopped banana in blender.
Then add yogurt, pumpkin puree, spice and caramel.
Pour in milk and blend for 1-2 minutes, or until smooth and well mixed.
Pour into two glasses, add straws, and share with a friend. Enjoy!
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Dark Chocolate Cherry M&M; Cookies
We had an open house over the weekend to bring some more interested buyers into our home and hopefully spark a sale. Prepping the house each time a potential buyer wants to come see it has become a nuisance, but we are keeping out fingers crossed that we will find someone to buy our home. So I didn’t have much time for baking, but I was in the mood for something chocolaty and I found a bag of Cherry M&M’s at Target the other day that I have been dying to try. Chocolate and cherry cookies seemed like a great idea.
I do like cherry flavored food, and dark cherries, but I do not like maraschino cherries. And what I detest the most is a finding one inside a perfectly good piece of chocolate. Yuck!
I did try the M&M’s before baking and they were quite good. I thought they would pair well with a deep dark chocolate cookie, so I substituted Hershey’s Dark Cocoa for regular cocoa in the original recipe.
I am quite happy with my decision. These cookies are so rich and flavorful. I couldn’t stop eating them. These are intense cookies. Eat at your own risk (of not being able to stop). If you feel like sharing, these would be a great Valentine’s gift.
Dark Chocolate Cherry M&M Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Keywords: bake dessert snack dark chocolate cherry cookie American
Ingredients (24 cookies)
- 1/2 + 2/3 cups semi-sweet chocolate chips
- 1 cup all purpose flour
- 1/4 cup Hershey’s Dark Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup Cherry M&M candies
Instructions
Preheat oven to 325º F.
Place 2/3 cups chocolate chips in a glass container and microwave at 30 second intervals until fully melted, stirring in between. Set aside.
In a stand mixer combine flour, cocoa, baking soda and salt. Mix on low until well blended.
Add butter and sugars and mix for 1 minute.
Pour in the melted chocolate, then add egg and vanilla and mix well.
Add the remaining 1/2 cup chocolate chips and mix on low until fully incorporated.
Then add the M&M’s and mix by hand as not to break the candies.
Place by cookie scoop full on greased baking sheets about 2 inches apart.
Bake at 325º F for 10-12 minutes or until the tops have cracked and a tooth pick inserted in the middle comes out with moist crumbs.
Place cookies on cooling rack and let cool completely.
Then enjoy with a nice tall glass of milk!
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