Bites from the week…
I was on a FUN – aka sweetened and spiced – iced coffee kick. Dark roast cold brewed with brown sugar, pumpkin spice, and extra cinnamon.
Vanilla cold brew from Bowery Coffee Co with half and half.
Since we have multi-grain sourdough in the house I’m back to loving toast. With Smart Balance, strawberry jam, and cheese!
Yogurt bowl lunches. Pumpkin Chobani with toffee bits and sweet and spicy pecans and a Snap Dragon apple.
Maple yogurt with vanilla granola, banana chips, and tangerine.
Plus one day I got cafeteria sushi.
A quick but delicious dinner.
Roasted brussel sprouts and a sliced RosaLynn apple.
A toasted sandwich with smoked sliced turkey, pumpkin butter, and brie. The sandwich was so freaking good that I ended up making it again for dinner the next night too (except we were out of turkey so I added cheddar for a double-cheese dream!).
Pumpkin sausage pasta topped with cheese and fried sage!
I loosely followed this recipe from Rachel Ray. A few key changes – I toasted my pasta / I used half as much pasta (whole wheat bow ties) so there was a greater ratio of sauce / I used turkey maple breakfast sausages / I added orange bell pepper with my onions / I used extra stock instead of wine / I added cayenne pepper / I used fat-free half and half.
Best thing I ate all week? Banoffee (aka banana toffee) Magic Bars!
My coworkers loved them so much they asked my to post the recipe on the blog.
Banana Toffee Magic Bars, makes 24 squares
- 1/2 cup salted butter
- 15 sheets graham crackers, crushed
- 1 cup dark chocolate chips
- 1 cup butterscotch chips
- 1 cup toffee bits
- 1 cup chopped dried baby bananas (from Trader Joe’s)
- 1 cup unsweetened banana chips
- 14 oz can sweetened condensed milk
- Preheat oven to 350 degrees Fahrenheit. Place butter in a 9×13 inch baking dish in heating oven.
- When butter is fully melted, remove dish from oven and combine graham cracker crumbs and butter. Mix well, then press firmly into the bottom of the dish.
- Sprinkle remaining ingredients on top of crust then top evenly with sweetened condensed milk.
- Bake 25-30 minutes, until lightly browned.
- Allow to cool before cutting. I recommend storing these in the freezer and letting them come to room temperature to serve.