This #Feast4All shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.

I absolutely love Thanksgiving. Tasty food, catching up with family and just a relaxing night--plus our annual post-dinner game, usually girls vs boys.  Much less stressful than Christmas!  I don't mind indulging during the holidays, as long as I'm smart about it.  I love turkey, stuffing and all of the fixings.  For dessert, anything pumpkin is on my list!

Pumpkin pie is pretty drool-worthy on it's own, but it can be pretty time consuming if you're making it from scratch.  This pumpkin pie CAKE is simple and actually quite healthy! Instead of butter or oil, I used mashed banana and applesauce (shhh, no one has to know!).  This recipe does still use sugar, but I love using baking Splenda for an alternative to regular.  At first I was considering a cream cheese frosting, but I decided to top with shredded Honeycrisp apples and then Edy's Slow Churned ice cream in vanilla bean.  The final finishing touch is a drizzle of sugar free caramel topping.  YUM!  

This Pumpkin Pie Cake has a very similar texture to Pumpkin Pie, so a little square will be more than enough.  I love that you can make this cake in one 9x13 pan and feed your whole crowd!  

Are you an Edy's Slow Churned fan? It's super creamy and full of flavor.  I love that they actually put TONS of toppings in their ice cream, too--the cookie dough has enough for every bite! The seasonal flavors are always a hit in this house.  Last summer they had a salted caramel to die for!  For the fall, keep your eyes peeled for the Pumpkin Pie variety.

I headed to Walmart to stock up on all of my holiday baking fixins.  I figure if I start stocking up on the basics like sugar, flour, chocolate chips, etc now, I'll be set by December! I was SO happy with their supply and low prices.  Libby's canned pumpkin, which we use quite a bit for baking banana bread, was on price-cut to $0.89!  The entire center aisle had baking supplies all together, so convenient!

PUMPKIN PIE CAKE

Here's what you need: 

Makes: 1 Cake (9x13 sheet)

• 1/2 cup mashed banana
• 1/2 cup unsweetened applesauce
• 1 can Libby's 100% Pumpkin Puree (15 oz)
• 4 eggs
• 1/2 cup skim evaporated milk
• 1/2 cup unsweetened vanilla almond milk (or regular skim)
• 3 Honeycrisp apples shredded and drained of liquid
• 1 teaspoon Vanilla extract
• 2 cups baking Splenda (or regular sugar)
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• For topping: Edy's Slow Churned vanilla bean and sugar free caramel topping

Let's Bake!

1. Preheat oven to 350.
2. Spray 9x13 dish with Pam.
3. Combine: banana, applesauce, pumpkin, eggs, milk and vanilla in a mixer.  Mix together on low until blended.
4. In a small bowl, add flour, baking soda, baking powder and spices.
5. Slowly add dry ingredients to mixing bowl. 
6. Pour into baking dish.  Sprinkle shredded apple on top, adding extra cinnamon if desired.
7. Bake 45-50 minutes. 
8. Serve warm with Edy's Slow Churned ice cream and drizzle with caramel.  To store, put in refrigerator. 

What's your favorite part of Thanksgiving?  Does your family have a game night too?

Pumpkin Pie Cake topped with Edy's Slow Churned ice cream! A healthified Thanksgiving dessert! #Feast4All #Shop

A video posted by Ashleigh Evans (@itscheapash) on Nov 11, 2014 at 4:24pm PST

Quick & Easy Pumpkin Spice Frozen Coffee!

A couple of months ago, I stumbled into the kitchen early one morning, desperately needing my cup of coffee...only to find my relatively new coffee maker was broken.  A little piece of plastic was going to cost $75.  No way!  I tried to return it, but it was past the 3 month return period.  Frustrated, I decided to give up brewed coffee for a bit.

I never thought I would like instant coffee, but I'm here to tell you all that it has come a LONG way from when my Great Grandma used to make it!  It's so quick and easy in the morning, since I already have the teapot going for oatmeal anyway.

Another issue we have is a tiny fridge.  I love flavored creamers, but we barely have enough room for our milk situation (2%, skim and almond milk...oy!), let alone creamers.  Powdered creamer is much easier for us!  Plus, you can use it in recipes and it's healthier.

 

In the morning, I make my instant coffee in a 2 cup Pyrex measuring cup.  From there I either make a tasty homemade PSL (pumpkin spice latte for all of you non-Starbucks junkies) or this frozen coffee.  Seriously, it's whipped up in less than 1 minute.  Perfect for our crazy school mornings.  If I have any coffee left, I pop it in the fridge for later.

TIP: When using powdered creamer, dissolve it in the hot coffee before putting it in the blender...it's hard to dissolve the creamer in cold liquids

In a blender (check out my sweet green Hamilton Beach smoothie blender), combine coffee/creamer mixture, 1 teaspoon white chocolate chips, 1/2 cup milk and ice.  Blend and top with whipped cream and caramel.  So quick and easy...and cheaper than a coffee shop!

During the holiday season, convenience is key.  Plus, think about all of those family moments when you can use a quick pick me up.  Make some instant coffee to save time.  I also like how portable instant coffee and powdered creamers are.  If you are heading to a tailgate, all you need is some hot water to warm up!

One surprising treat we came about during our big Sunday breakfast this weekend was a Pumpkin Pie Parfait.   I added the creamer to vanilla yogurt and it was amazing! The girls had graham cracker crumbs in their yogurt, I added granola and bananas.

Aside from the Pumpkin Spice, the other seasonal flavor is Peppermint Mocha...which I love, but I'm waiting until after Thanksgiving!  Don't you feel like Turkey Day is already getting trampled on by Christmas?!

What's your favorite creamer flavor? Have you tried instant coffee lately?

Want more coffee ideas?  Check out the holiday digital magazine with Coffeemate ideas!

New post on Recipe4Living: Apple Pumpkin Bread!

Slow cooker "Caramel" (really it's dulce de leche)

Have you seen than Pin going around Pinterest with the slow cooker "caramel"? It's legit.  I made some apple cider caramel to drizzle on this bread recipe and it is drool worthy!  Good thing this bread is healthified! Best part: the caramel lasts for a while in the fridge, so once you make it, you'll have it for the whole season!  I would put it on apple pie, ice cream...a spoon.

Head on over to Recipe4Living to see my new recipe.  This is one you won't want to miss!  The bread flavors are inspired by doughnuts that I used to get growing up at a local cider mill here in Michigan: The Country Mill. 

Apple Pumpkin Bread: after baking, you roll it in a pumpkin spice/sugar mixure.

I hope you enjoy your weekend!  We're headed to Chicago for the night!