Happy Thanksgiving to everyone! For my holiday dinner I whipped up a lentil shepherd’s pie and the awesome pumpkin pie bites pictured above. They were quite a hit! I had a hard time getting everyone to believe me when I said there was no added sugar! Only dates being used here to sweeten, and no dairy in the filling.
I hope your holiday weekend was relaxing and revitalizing. I ended the weekend by exploring the Skyline to the Sea Trail at Big Basin State Park. Last weekend I hiked the Meteor Trail in the heart of Big Basin. This time I started at the sea (Waddell Beach) and headed in.
Prior to my nature explorations today, I had an extremely productive weekend around the house. Below is my first furniture refurb, documented in detail. I found the dresser at Goodwill for $10, in need of some TLC.
First step was to strip off the old paint. I used “CitriStrip Stripping Gel”. This stuff is made with citrus and is biodegradable. The lack of chemical smell was quite refreshing. I found it at The Home Depot. More information on the product can be found on their website.
Once the paint was all off (or as much as I was going to get off), I used steel wool and sand paper to smooth out the surface. This process actually removed some more paint too.
I wanted to give the dresser an aged rustic look, without having a shiny stain finish. In search of something that could accomplish this, and that was non-toxic, I found the wonderful line of “Tall Earth” products. I ordered this wood treatment online and the photo below is what came. It’s a powder that you mix with water (only as much as you need), containing no VOCs, is made in Canada, and can be used on projects both inside and out. Find out more on their website.
Time for the big reveal! Hope you like it, I sure do. 🙂
And now the food…
Pumpkin Pie Bites
Makes 6 bites, plus lots of pumpkin filling leftover for dipping sliced fruit or spreading on toast.
- 1 cup dates
- 1 cup pecans
- 2 cups pumpkin puree
- 1 cup dates
- 1/4 cup coconut oil, softened
- 1/4 cup unsweetened almond milk
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp ground ginger
- Combine the crust ingredients in a food processor until they stick together. You don’t want to over-mix here.
- Press some of the crust batter into each compartment of a muffin tin, pushing the crust up along the sides and flat on the bottom (forming a “liner” for the filling). Place the tin into the freezer allowing the crust to harden up while you mix the filling.
- In a blender add the filling ingredients, blending until smooth.
- Spoon some filling into each of the now hardened crusts. You will have lots of pumpkin filling left over for dipping fruit or spreading on bread. Place the muffin tin back into the freezer for about 2 hours, allowing the filling to also harden.
- Take the bites out of the freezer 30 minutes before you wish to serve and remove them from the tin.