Pumpkin Bourbon Spice Drink

Hello everyone!

I have a new drink recipe to share with you today!

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It’s definitely what I would consider a ‘winter’ drink, maybe even a holiday drink if you will… which I am aware that the holidays are over, but we can pretend, yes?

You Need:
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-1 oz Bourbon (I used my go to: Knob Creek)
-1 oz Pumpkin Syrup
(Bring 1/2 Cup water, 1/2 Cup sugar, 3 TB of pure pumpkin, 1/2 tsp Cinnamon, 1/4 tsp nutmeg to a boil. Allow to cool before using)
-1/2 oz cream (1/2 and 1/2 works as well)
– A shaker

Add all the ingredients to the shaker with some ice. Shake for about a minute (we want a foamy top!), then pour into a cocktail glass. I sprinkled mine with a bit of cinnamon for garnish.

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Cheers!

-The Whale

Pumpkin Spice Chia Seed Pudding

Hello hello!

I have a new recipe to share today!

Pumpkin spice chia seed pudding

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It’s officially fall, and like it or not, that also means it is officially pumpkin spice everything season! I must admit I am definitely one of those ‘pumpkin people’. I can’t resist it. It calls to me. I’ve recently been making chia seed pudding in various flavors semi regularly, so I felt it would be appropriate to come up with a pumpkin spice version!

You Need:
you need pumpkin
-1/4 cup Chia Seeds
-1 cup almond milk (I used vanilla flavor, but I’m sure regular or even normal milk would do fine.)
-1/2 teaspoon brown sugar
-2 tablespoons pumpkin
-1/2 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1/4 teaspoon ginger
-1/4 teaspoon cloves

One:
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Whisk together the almond milk and pumpkin until it’s smooth and all the lumps are gone. Add the brown sugar and spices and whisk until they are incorporated.

Two:
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Add the chia seeds and mix them in. You want to make sure they are all submerged into the liquid.

Three:
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Place the mixture in the refrigerator for at least 2 or 3 hours while the chia seeds gelatinize. Mix the pudding a few times during this period. After the seeds have gelatinized, it’s good to stay in the fridge however long you want!

Four:
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Top with a sprinkle of cinnamon and serve. I feel a bit of whipped cream would also be lovely, but I’m trying to be healthy…
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Happy fall!
-The Whale

Curry Ginger Butternut Squash Soup

Hello hello!

I don’t know about where you are, but here in Cincinnati, OH, its FALL! I’m pretty sure fall is my favorite season… at least food wise. I’m one of those pumpkin, honeycrisp apple obsessed people. Don’t judge.

Anyways, its been awhile since I’ve done a food post on here. I figured I’d change that with a very fall appropriate recipe!

curry ginger butternut squash soup
Adapted from here

Now I feel like butternut squash is one of those overlooked fall foods that really should not be overlooked! I know we always had some in our garden growing up. They really are quite close to pumpkin… I love me some good squash…

Curry Ginger Butternut Squash Soup
you need
You Need:
-3 cups of butternut squash cubed.
-1 cup diced onion
-2 cups chicken broth
-2 Tbs butter (separated)
-1 tsp Curry powder
-1 tsp Ginger powder
-1/4 tsp salt
-Pepper to taste

First:
squash
Cube up your squash… lets take a moment here to take in the beautiful color! Yeah… so what I find easiest is to chop off each end, then cut it in half to scoop out the insides… (even kind of smells like pumpkin!) Then peel the thing and proceed to cube!

Next:
process
Add your cubed squash to a pot with water (enough to cover all the squash) and bring to a boil. Allow it to boil until a squash stabbed with a fork slides off on its own (like boiling potatoes!).
In the mean time, dice up your onion and saute with a tablespoon of the butter until lightly browned.
Once your squash is ready, drain out the water and mash it all up with a potato masher!

And Now:
mix season
Return the mashed squash to the burner on medium low heat. Add in the broth, remaining butter, and onions and allow to heat through. Once heated add in the seasons! (curry, ginger, salt, pepper).
After that’s all nice and mixed in, I like to pour it all into the blender and give it a few pulses… just because I like a more consistent texture, but if you enjoy chunks in your soup by all means skip that step!

yum!

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I firmly believe this soup is one of the most perfect for fall with its slightly spiced squash flavor! Try it out!

-The Whale