Pumpkin Spice Latte Brownies + Oktoberfest 2017

In the beginning of September there is all this hype for pumpkin spice everything. I’m someone who likes to spread out my pumpkin spice love so I’m not burnt out by Thanksgiving. Because I’m basic, just not thaaaaattt basic. I wanted to make Pumpkin Spice Latte Brownies for my birthday back in September, but then went with mermaid funnfetti cupcakes instead. So, then I thought, why not make them for Oktoberfest! Not super German, I know, but perfect for a fall party.

BTW, the mermaid cupcakes were boxed Funfetti mix and swirled blue and green frosting topped with sprinkles.

Pumpkin Spice Latte Brownies

These are so quick and easy! And it uses a boxed brownie mix too!!

P.S. to make your own Pumpkin Spice click here

Pumpkin Spice Latte Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 box brownie mix
  • ⅔ cup pumpkin
  • ¼ cup pumpkin spice flavored coffee
  • 2 eggs
  • 1 tsp. pumpkin spice
Instructions
  1. Pre-heat oven to 350 Degrees F and spray 9x13 pan with coconut oil
  2. Combine pumpkin, coffee, brownie mix and eggs, mix well.
  3. Pour mixture into pan and bake 28-31 minutes.
  4. note: if you don't have pumpkin spice flavored coffee, use an extra tsp of pumpkin spice with regular coffee.
  5. note 2: basically follow the box directions, just substitute pumpkin for oil and coffee for water.

 

Oktoberfest 2017

This years Oktoberfest featured our Pumpkin Beer and Red Ale, along with brats, sauerkraut, caramelized onion, red cabbage and apple salad, Kase-spatzle, an array of mustards, pretzel cheese bites, apple cider punch, pumpkin wine keg, pumpkin spice latte brownies, stout chocolate cupcakes with cream cheese frosting, fruit tray, veggie tray, cheese plate, and a make your own pretzel necklace station. We had about 18 people show up this year, slightly less than last year. We did pretty good with the food this year, but still have quite a bit of beer left.

Featured here the beverage table, with the apple cider punch, beverage tub that later had growlers of of our wheat beer and the pumpkin wine keg. The pumpkin wine keg was made with a craft pumpkin from Michaels and BOTA boxed wine (red and white). Cut the top like a traditional pumpkin, and cut two holes for the dispensers. Just trace the dispensers and carefully use a sharp knife or drill out.

Recipe for stout chocolate cake here. I also made them for the Mustache & Beer Bash back in May.

Notice those amazing tire seats! DIY here.

Last year I made a rustic Biergarten sign that now sits in the new bar area of the family room. I found this other sign at a local party store for our outdoor decorating.

DIY sun sail project here.

I found this awesome Chafing Buffet set on amazon that worked really well for keeping the food warm outside and we can use it for many other events in the future.

Brownie Friday

I’ve started a new thing, Brownie Friday. Every Friday I try out a new brownie recipe. One of my fabulous bridesmaids got me the Baked Chicago brownie cookbook, a brownie pan and brownie spatula for a shower gift back in March. Since then, I’ve made the peanut butter swirl brownie, s’more brownie and rootbeer brownie from the book. I’ve also made the zucchini brownies too, not from the book. Lastnight I made the rootbeer brownies. J didn’t think they sounded too good when I said I was going to make them. The idea of rootbeer in brownies didn’t sound appealing to him. However he ate his words, he loved them! They don’t really taste like rootbeer, they are just really moist, rich, fudgy brownies!

43 more days until the wedding. I think after this is all over, I’ll do a series of blog posts on planning a wedding!

Pizza night – oh and more brownies

I made pizza for dinner on Friday night. Yes I’ve used the dough pictures before, but I wanted to show the whole progression of making the pizza. Below is kind of a recipe?? Its not really an exact science…

the awesome bread board my dad made me
left: 1 cup room temperature water, 1/4 cup olive oil, 1 tsp sugar and 1 packet of active dry yeast. Right: 3 cups flour and 1 tsp salt.

Let the yeast, water, oil and sugar sit for 5-15 min. until foamy. Gradually mix in flour until just sticky. You can kneed it in the bowl for a few, then transfer to an oiled bowl, cover and let sit for about an hour in a warm place. After an hour punch the dough down. Place it onto a floured surface and kneed for a few minutes. Divide dough into two, roll them out.

I topped it with olive oil, garlic, tomato, zucchini, peppers and Colby Jack cheese (because I forgot the mozzarella)
end result – pizza and salad!
S’more brownies!!

“brownies” and other food we’ve made in the past few months

I’m going to try blogging about food today. We’ll see how this goes.

I made zucchini brownies this week. Not too bad, you don’t have to feel bad about eating them either because they have banana, apple sauce and zucchini in them. Plus, no dairy!

After the “brownies” are pictures of a bunch of other recipes I got off of Pinterest. I’m pretty addicted to Pinterest… The only thing not from pinterest that I baked was the peanut butter swirl brownies, that I got from a new cook book.

How to: Zucchini Brownies

2 cups grated zucchini

3 (frozen) bananas, 1/2 C. apple sauce and 3/4 C. Sugar

pretty zucchini

2 tsp. vanilla, 1/2 C. coco powder, and I added chocolate chips instead of walnuts like the recipe called for

after adding 2 C. flour, 1.5 tsp. baking soda and 1/2 tsp. salt, oh and I added cinnamon too

ready to bake at 350*F for 25-25 min. 

zucchini “brownies” let cool for at least an hour before cutting. Very moist!

Other Treats:

Chocolate stout cake 

Chocolate stout cake with cream cheese frosting

Pizza dough process

Peanut butter swirl brownies
cinnamon roll/swirl bread

“cookies” made with banana, apple sauce, peanut butter and oats