I think I am going stir crazy. I have been so busy I haven’t taken a walk in about a week. As soon as I am done this afternoon, Kona and I will definitely go for a walk. Remember I said the walks give me inspiration.
I was actually stumped on what to do with the leftover pumpkin puree that I had.. Did you know there is a blog site that has 100 ways to cook pumpkin? It’s called Endless Summer. Check it out if you love pumpkin.
These are a quick treat for your Sunday morning.
Stuffed Pumpkin Chocolate Chip Biscuits
Makes 8 biscuits
5 PP per biscuit
- 1 container refrigerated reduced-fat Pillsbury Grands Biscuits
- 1/2 cup pumpkin puree
- 1/2 tablespoon brown sugar
- 1/2 tablespoon pumpkin pie spice
- 1/8 cup mini chocolate chips
Preheat the oven to 3505 degrees.
In a small bowl combine the brown sugar and the pumpkin pie spice.
Remove the biscuits from the tube.
Using a pair of scissors, cut the biscuit in half lengthwise.
Spread some pumpkin puree on one side of each biscuit, then sprinkle some brown sugar, pumpkin pie spice and chocolate chips on top of the puree.
Place the other half of the biscuit on top and seal using the tines of a fork.
Place them on the cookie sheet and cook for about 12-13 minutes or until golden brown
Remove from the oven.
Optional: brush with melted butter. Serve warm.
Inspired by Very Culinary.
Enjoy your Sunday.