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September - Recipe Recap

September - Recipe Recap

Happy Fall & Happy October!!!!

I’m so happy that it’s finally Fall and I can finally decorate, drink my pumpkin coffee, burn my fall candles, and watch Halloweentown without being judged! You think I’m joking about Halloweentown? This past Saturday my sister and I had a (sort of) Halloween movie marathon, but we don’t watch horror films. Our day consisted of Halloweentowns one through four, Twitches (one and two, of course), and we finished off the night with Hocus Pocus. A good day to say the least.

September, in general, started off a little rough. I was in a weird place, somewhat feeling stuck, but also the opposite of that. Believe me, I love the summertime, but I’m just ready for a change. Autumn always has a way of reviving me. Oddly enough, as nature dies I come alive. That sounds really morbid, but a good analogy nonetheless. I always really resonated with this quote from The Great Gatsby (not just because it’s my favorite book): "Life starts all over again when it gets crisp in the Fall.” I’m ready for the cold, crisp air and for the leaves to crunch under my feet. I’m ready for you, Fall.

Despite how the month began, the past few weeks have been pretty great. I somehow thrive the most when I am the busiest (and probably the most stressed?). I love to be constantly out doing things and being active in life instead of just sitting behind my desk in my room. Even getting out to a coffee shop is better than that. This month has been full of career fairs and networking events (because guess what, ya girl is graduating in December—that’s a story for another post lol), but also day trips to Philly, NYC, and the beach. It’s been hectic in the best way possible.

My last September weekend was spent at home with my family, which, after this month, was much needed. I made sure to get absolutely everything homework-wise and work-wise done last week so that I could be totally relaxed and carefree for the weekend. I didn’t want to worry or anxiously anticipate Sunday night when I’d have to buckle down and cram in everything due. Friday was a refreshing day with my mom getting our nails done and going to High School football game, followed by a night spent at a bar/restaurant with both of my parents—weird right??? Saturday was my sister and I’s Halloween movie marathon day, and bowling with my extended family (lots of cousins and babies). Sunday was spent in the city having breakfast at The Grey Dog and going to the Friends 25th anniversary pop-up exhibit in Soho, which was SO FUN. I literally could not have asked for a better weekend to end the month.

I honestly did not do that much baking this month besides these past two weeks. I was busy with the start of the semester and just life, but now that it’s finally October, I can shamelessly make all of the pumpkin recipes I want (like I wasn’t already??). There will be more though, so stay tuned next month and make sure you’re keeping up with me on Instagram @livinwith_laura —tag me in anything you recreate too!

Now on to the good stuff…

Banana Bread Cookies:

  • 3 ripe bananas

  • 3 tbsp peanut butter

  • 3 tbsp honey or maple syrup

  • 1 cup oats

  • 1 cup flour (whole wheat, white, gluten free, oat, or almond—not coconut)

  • 1/2 cup chocolate chips

Pumpkin Chocolate Chip Cookies: Erin Lives Whole

https://www.instagram.com/p/B2b1FMfnZ7G/

I made these twice. Once at my apartment using the exact same recipe and they were insanely delicious. Once at home with my mom and sister. My sister is allergic to all tree nuts so we had to make some substitutions that I noted below! Honestly, they came out just as delicious the second time with the changes.

  • 1 egg

  • 1/3 cup coconut sugar

  • 1/3 cup almond butter (subbed sun butter)

  • 1/3 cup pumpkin purée

  • 1 tsp vanilla

  • 1.5 cups almond flour (subbed whole wheat flour)

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1 tbsp pumpkin pie spice (or blend of cinnamon, nutmeg, ginger)

  • 1/2 cup chocolate chips

    Roll into balls and add more chips on top if desired. Bake for 12 minutes @ 350.

These are the cookies with all of the substitutions:

They came out HUGE, but yummy! Not quite as good as the originals, but still a good option for those with nut allergies. Oh, and they turned green about an hour after these pictures were taken. I’m not kidding.

Pro-tip: sun-butter turns green when baked.

Pumpkin Bread (2 attempts lol—this is the recipe for the 2nd successful attempt): RECIPE COMING SOON

Attempt #1

Attempt #2 (topped with crushed pecans, pepitas, and dried cranberries)

Your New Favorite Fall Meal Is A Salad

Your New Favorite Fall Meal Is A Salad

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