This letter comes a bit late because of a few life adjustments. I started a full-time job this week! You’re looking at the new assistant office manager in charge of all things comms-admin-social-media-newsletter-bulletin-volunteer-related things at BPC! I’m excited, but it’s been busy and I’m exhausted too. My body is trying to switch to the full-time working woman mode, but I think it’s going to take another week or so to fully adjust. Apologies for that… Aaaaand, that’s not the only reason this post was delayed. I actually had a couple of new recipe ideas that are pumpkin-related, that are NOT found on the internet. BUT! I just couldn’t decide between the two of them, so that was the another dilemma I had. I guess I should’ve consulted with you instead of worrying and stressing out between my choices (and inaction) and asked you for advice.
I should be better at this.
I will get better at this.
Now that I have my handy-dandy agenda aka Bando Planner that just arrived today, I will be on top of all tasks and deadlines and things to do! I think I need something tangible like this to manage, list and actually see the entire week-month-year plans.
Anyway, enough about planners and such, let’s get to the Pumpkin-ting-a-lings+Chocolate because it’s a super tasty and super easy treat.
It’s not even baking or cooking… it’s just MAKING stuff that’s lying around for snacks to munch on for now or later.
It takes literally 10minutes of prep time plus 30minutes to freeze, so that’s it. You’re not even doing anything. Literally, at max it might take 40minutes to make, but it’s SO EASY (and over half that time is just waiting for the things to freeze lol but don’t over-freeze).
- 8 CUPS CORN FLAKES. OR whatever cereal corn flakes, honey bunches of oats or kellog’s frosted flakes you have laying around, use it. I had honey bunches of oats.
- 1 SPOON of COCONUT OIL.
- 2 CUPS Crunchy Peanut Butter. OR Almond Butter. It doesn’t have to be 2 cups. I literally used a couple scoops of almond butter and mostly added pumpkin butter and chocolate chips and spices.
- 1/2 CUP of CHOCOLATE CHIPS… I had some semi-sweet chocolate chips, but I totally would’ve melted whatever chocolate I had leftover.
- If you have caramel, butterscotch morsels or whatever else sweet thing you can melt, by all means, melt it into this recipe. Be adventurous!
- Pumpkin Butter, Pumpkin puree with some sugar and spices, maple pumpkin butter, or whatever apple pumpkin butter you have in your fridge, use it! I had leftover homemade pumpkin spices I made – nutmeg, cinnamon, allspice, cloves, etc and you can sprinkle those spices into your recipe. Spice up yo life!
- Add in oats or coconut flakes if you have them in your kitchen. This is what we call SCRAP~CYCLING! 🙂
HOW TO MAKE THESE PUMPKIN-TING-A-LINGS+CHOCOLATE:
- Crush cornflakes. You can do this in the bag or pour them into a bowl & crunch them into pieces. You will pour them into a bowl anyway, so all up to you.
- Melt the peanut butter, butterscotch, chocolate, whatever else you have into a saucepan and make sure the heat is on a low simmer.
- Once melted, pour the melted ingredients into the bowl of cornflakes & mix!
- Stir it all up and once nicely mixed together, spoon the mix onto a flat surface. Wax paper can help it not to stick, but if you have a nonstick flat baking tray, that works fine too. Stick it into the freezer until hardened (approx. ~30minutes & do not over~freeze)!
- After around 30minutes, take it out and cut it up. Taste test and try your snack. Keep it refrigerated until you want to eat these tasty treats again. It’s a great little snack and it’s so quick and easy to make.
When you don’t have time, but you want to have snacks for later, you can make this. I hope this helps the busy working mom or college student or anyone who is crunched on time and still want tasty treats to eat and share. 🙂
Keep busy, keep scrap~cyclin’, keep trying new recipes,