Pumpkin Beer Ice Cream Float in my Tervis Tumbler!

It’s been a busy month, October has just flown by literally!  As part of the Foodbuzz Tastemakers program, I received a Tervis tumbler with the Foodbuzz logo on it in the mail a couple of weeks ago.  The tumbler we got is part of their Smartcup line, which I found out has a lifetime warranty, is microwave and dishwasher proof, has a self warming system for hot drinks and has a technology that prevents condensation rings on your table (no coasters needed!!). 

I put this cup to the test by making a Pumpkin Beer Pumpkin Ice Cream float!!  Earlier in the month I had gone out and had seen this on the menu.  I am a huge fan of both Pumpkin Ale and Pumpkin Ice Cream so I knew I had to try this.  While I didn’t order it while I was out on my date, I kept on thinking about making this for the next couple of weeks. 

Pumpkin Beer Ice Cream Float
inspired by a bar in Los Angeles

1 bottle Pumpkin Ale
2 scoops Pumpkin Ice Cream

The float totally held up well in my Tervis tumbler!  Unlike a Coke float, the beer float is enjoyed at a slightly slower pace.  The ice cream did not melt but instead turned into a lovely frosty texture and I had no rings on my coffee table when I was done!  I can’t wait to try out the many uses of my tumbler, next I’ll probably put it to the test to see how it holds up to a hot beverage.  

Have a Happy Halloween everyone!

Sargento Cheese and Pumpkin Cheddar Muffins

Guess what?!  I got to participate in another Tastemaker event through Foodbuzz.  This time it was with Sargento Cheese.  The challenge was to compare Sargento natural cheese with a processed cheese.  I headed to the market and picked up some Sargento Reduced Fat Shredded Cheddar Cheese and their new sliced Natural Provolone Mozzarella along with some classic American cheese slices. 

For some reason we all grow up with those American slices, whether or mom made grilled cheese, cheeseburgers or if you had it as part of your afternoon snack.  I am a huge cheese lover, hard, soft, stinky- I love them all!  To do my taste test, I thought what better than a grilled cheese contest.  Both sandwiches were made with freshly baked sourdough bread, buttered, with cheese slices and pepper on the inside.  I grilled them both up on the stove and the bread crunched when I cut them in half.  (You know that’s a good sign).

That’s the Sargento Provolone Mozzarella on the left (hard to see the cheese since it’s white) and that’s the classic American cheese on the right.  Here’s what I noticed.

American Cheese:  The American cheese seemed to just disappear and absorb into the bread, I might have needed to use another slice of cheese perhaps?  The texture of the American sandwich was also a little mushier, I think a thinner slice of bread might have worked better- the softness and freshness of my sourdough may have absorbed all the cheese? 

Sargento Provolone Mozzarella Cheese:  The Sargento cheese seemed to hold up its form a lot better than the American slice.  When I cut the sandwich in half the cheese did that sexy stretchy thing that we always see in the commercials.  The Provolone Mozzarella blend was quite tasty and I found myself finishing that grilled cheese first. 

The verdict?  I think there is a time and place for all cheeses, I would definitely use Sargento cheese for sandwiches that I would make at home or when friends are over.  I would definitely buy these cheeses again!  But an American cheese grilled cheese sandwich after late night shenanigans or on that random McDonalds cheeseburger- somehow still hits the spot every once in a while.   

PS- the Provolone Mozzarella makes excellent melts!  Check out the buffalo chicken salad melt I made the other day!

Here is what I made with the rest of the Sargento Cheese that I purchased!  I have been wanting to make these forever.  And now that Fall is on it’s way, pumpkin is back!  Love these spicy savory pumpkin muffins from Baked!

Pumpkin Cheddar Muffin
from Baked

1 can pumpkin puree
3 Tbsp. Greek yogurt
2 large eggs
1/2 cup (1 stick) butter, melted and cooled
2 cups flour
1/2 cup firmly packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. cayenne powder
1 1/2 tsp. salt
1 1/2 tsp. black pepper
4 oz. grated cheddar cheese

1.  Preheat the oven to 400 degrees.  Spray your muffin tin with cooking spray, evenly coating each muffin holder- or if you use a silicon tray they will pop out nicely. 

2.  In a large bowl combine the pumpkin puree, Greek yogurt, eggs and melted butter.  Mix until the ingredients are well combined.

3.  In a second bowl whisk together all dry ingredients except for the cheese.  Make a well in the middle of the dry ingredients and slowly add in the wet mix, stirring the batter until evenly mixed.  Fold in 3/4 of the cheese.

4.  Divide the batter among the muffin cups.  Sprinkle each muffin with remaining cheddar cheese.  Bake for 20 minutes or until the muffins are a golden brown. 

Let the muffins cool for 10 minutes and serve warm. 

I love these muffins, they have a little spicy kick to them and it was such a nice flavor combo.  Who knew that pumpkin and cheese went so well together!  Your left overs (if there are any) heat up super nicely in the toaster oven as well!   

Disclaimer:  I received a $25 dollar gift certificate in the mail to purchase Sargento cheese, a processed cheese and any other accompanying ingredients.  The opinions in this post are my own and I am not receiving any other compensation from Sargento.

Pumpkin Coconut Crunch Granola

Warm weather fun is just around the corner...  One of my favorite breakfasts on the go is yogurt and granola!  There are tons of granola recipes all over the web.  But one day I stumbled upon the recipe from A Couple Cooks, and they had broken granola down to a mathematical formula.  This was perfect!  It would allow me to create MY favorite mix of elements than trying to combine various recipes.  I had wanted to re-create my seasonal favorite Trader Joe's pumpkin granola but add a few touches to it as well.

For me a good granola is one that has lots of crispy crunchies.  In fact the Trader Joe's one that I love has large corn puffs mixed in with the oats.  The second element that I like is really chewy raisins or other fruit.  Some recipes like to add those in after baking, but I like them to shrivel in the oven more and bake in extra goodness.  I also tried to add in some Flax Seeds, since they are a great source of Omega 3's as well as provide you with a lot of antioxidants. 

Pumpkin Coconut Crunch Granola
loosely adapted from A Couple Cooks

2 cups Corn Pops
4 cups Oats
1 1/2 cup sliced almonds
1/4 cup flaxseeds
1 cup shredded coconut
2 tsp vanilla extract
1/2 cup pumpkin butter
1/2 cup honey
1 tsp cinnamon
1/2 tsp salt
1 1/2 cup dried fruit (raisin, craisins, dried raspberries, etc)

1.  Preheat oven to 300 degrees.  In a large bowl mix all of the dried ingredients except the coconut and mix till evenly dispersed. 
2.  In a separate bowl mix vanilla extract, cinnamon, salt, honey and pumpkin butter.  Spoon wet mixture over dry ingredients and mix until evenly coated. 
3.  Spread onto a parchment lined cookie sheet and bake for 45 minutes till golden brown.  Stir mixture every 15 minutes, lowering oven temperature if the mixture is browning too quickly.  Add the coconut in during the last 15 minutes. 
4.  Remove from oven and let cool.  Store in air tight container.

Sometimes I munch on this plain with some Almond milk, but I love it with yogurt or on an Acai Bowl!