Pumpkin Coffee Cake

This post brought to you by Carton Smart. All opinions are 100% mine.

Pumpkin Coffee Cake by Nutmeg Nanny

Coffee cake is one of my all time favorite desserts. I know, I categorized it as a dessert. While it technically could be breakfast its just a little to sweet to actually be filling. It doesn’t mean I haven’t eaten it for breakfast though.

Hello, we’ve met before…right?

Pumpkin Coffee Cake by Nutmeg Nanny

Normally I’m pretty loyal to my canned pumpkin. You know the stuff. The stuff that you stock up anytime it’s on sale and then it mocks you sitting in the pantry all summer long. You see it and want to make cookies and then it’s July and you know EVERYONE will judge you if you start busting out pumpkin sweets. Right? Right….? {Is this only a food blogger problem?}

Ok, back to pumpkin. I was lucky enough to sample some new Pacific Foods organic pumpkin puree and instead of coming in a can it came in a tetra pack. I know it’s totally lame to admit this but I seriously love tetra packaging. Yes, it’s awesome for the environment, yes they require less packaging than cans, yes the cartons are reusable, but the best part is that they are stackable and take up less space in my pantry. Hey, I’m limited on space. I need to use that valuable real estate to it’s fullest.

Pumpkin Coffee Cake by Nutmeg Nanny

Now, more about the cake. I used a simple pumpkin cake recipe and topped it heavily with crumbly coffee cake topping. Seriously is there anything better than the top of a coffee cake? When I start to eat it I just want to pick off the sweet topping first. I know, I’m that person. I also pick my pizza toppings off and east those first too.

I can’t be saved.

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Pumpkin Coffee Cake

Ingredients:

For topping:
1/3 cup cake flour
1/2 cup dark brown sugar
1 teaspoon pumpkin pie spice
Pinch kosher salt
6 tablespoons cold butter cut into small cubes
1 cup finely chopped pecans

For cake:
1-3/4 cup cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla bean paste
3/4 cup pumpkin puree
1/2 cup plain Greek yogurt

Adapted from White on Rice Couple

Directions:

Preheat oven to 350 degrees and spray a 9-inch springform pan with non-stick spray. You can also use a onetime parchment paper round cake pan (like in the picture) if you do not have a springform pan.

In a small bowl start to make the topping. Combine flour, dark brown sugar, pumpkin pie spice and salt. With a pastry blender work in the butter until the mixture resembles course crumbs. Stir in the chopped nuts and set in the fridge until you are ready to use the mixture.

In a medium sized bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

In the bowl of an electric mixer add butter and brown sugar. Beat until light and fluffy, about 3 minutes.

One the butter is fluffy add in eggs one at a time and then add in, vanilla paste, pumpkin puree and Greek yogurt.

Gently stir in the flour mixture and once combined add to your prepared pan. Sprinkle on the topping and bake for about 50 minutes until the center is fully cooked and a toothpick comes out clean when tested in the middle of the cake.

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137 Responses to “Pumpkin Coffee Cake”

  1. #
    1
    Sandy — November 12, 2013 at 4:26 pm

    Pumpkin roll with cream cheese filling

  2. #
    2
    Jennifer Webb — November 12, 2013 at 5:56 pm

    chicken and wild rice soup with stock

  3. #
    3
    Katrina @ Warm Vanilla Sugar — November 12, 2013 at 5:59 pm

    You took the words right out of my mouth! I like making smoothies with almond milk. This coffee cake looks PERFECT!

  4. #
    4
    Mary Angelo — November 12, 2013 at 7:03 pm

    Pumpkin Spice smoothie – with almond milk!

  5. #
    5
    Mami2jcn — November 12, 2013 at 7:15 pm

    We use chicken broth from cartons in a delicious homemade chicken soup.

  6. #
    6
    Pat — November 12, 2013 at 7:30 pm

    Beef stew using beef broth.

  7. #
    7
    Sarah S — November 12, 2013 at 8:18 pm

    I love mixing green tea powder into almond milk and whipping in a blender to make it frothy.

  8. #
    8
    Carrie @ poet in the pantry — November 12, 2013 at 8:32 pm

    I didn’t even know you could get pumpkin in tetra packs! LOVE this cake–those crumbs are calling out to me! As for tetra packs in my life, my chicken broth comes from them.

  9. #
    9
    Pam Sohan — November 12, 2013 at 8:33 pm

    I think the only thing I use with this kind of packaging , is chicken broth.

  10. #
    10
    Courtney — November 12, 2013 at 8:36 pm

    Pumpkin Banana Cinnamon Sugar muffins with toasted pecans on top!!

  11. #
    11
    Patti @ Easton Place — November 12, 2013 at 8:37 pm

    I JUST started adding almond milk to my post workout smoothies and I LOVE it! I don’t know what took me so long. LOL I’m so glad I finally did though.
    Over the past year, I have nearly completely stopped buying any foods in cans. All of my soups and broths are now in boxes, some of my fruit juices are, my almond milk is and even my whipping cream which has a super-long life!

  12. #
    12
    Alyssa — November 12, 2013 at 8:37 pm

    Any soup made with chicken broth!

  13. #
    13
    Pauline Gudas — November 12, 2013 at 8:38 pm

    I use a number of things that are in these type of boxes. My favorite is tomato soup. I love the no tin can taste

  14. #
    14
    Allison — November 12, 2013 at 8:38 pm

    I love making soups with cartons of organic chicken stock. Recent favorite is butternut squash with apples.

  15. #
    15
    Anita Waters — November 12, 2013 at 8:39 pm

    I use a LOT of Almond milk but my favorite is to mix it with Oregon Chai’s Slightly Sweet concentrate. My mouth is watering just typing it out. lol It’s great both cold and warm, I highly recommend it!

  16. #
    16
    Kathy Schimpf — November 12, 2013 at 8:39 pm

    Cranberry pumpkin bread

  17. #
    17
    Allison (Spontaneous Tomato) — November 12, 2013 at 8:43 pm

    I buy chicken stock in that type of packaging all the time and use it to make soups or risotto!

  18. #
    18
    erin — November 12, 2013 at 8:45 pm

    Chicken noodle soup with tetra chicken stock!

  19. #
    19
    Veronika Williams — November 12, 2013 at 8:50 pm

    I love Pomi tomatoes in the Tetra pack. I make a killer marinara with them!

  20. #
    20
    Melody C. — November 12, 2013 at 8:50 pm

    I always have boxes of Pomi tomatoes in my pantry. I like their small size. Also, when I think of it, I keep the little boxes of Parmalat milk for those mornings when I just don’t have any in fridge.

  21. #
    21
    Rekaya Gibson — November 12, 2013 at 8:54 pm

    I like the Cashew Carrot Ginger Soup with shrimp, minced garlic, and red pepper flakes.

  22. #
    22
    Colleen M. — November 12, 2013 at 8:56 pm

    I make this delicious Minestrone soup recipe that calls for Pomi chopped tomatoes (which are packaged in a Tetra Pak) I found the recipe on pinterest and it is delish!

  23. #
    23
    Kathy — November 12, 2013 at 9:07 pm

    Spinach & garlic soup with Pacific Un-Chicken broth & orzo!

  24. #
    24
    Julie Moretti — November 12, 2013 at 9:18 pm

    Chicken tortilla soup with chicken broth!

  25. #
    25
    Sherri — November 12, 2013 at 9:25 pm

    One of my kids at the daycare had to start drinking Almond milk and I tried some of it. I don’t care for the plain one but the vanilla is delicious. I even have my kids drinking it now. Not a lot cause it is too expensive but some is better then none!

  26. #
    26
    Pam — November 12, 2013 at 9:27 pm

    Chicken and dumplings with chicken stock!

  27. #
    27
    Stephanie P — November 12, 2013 at 9:41 pm

    Kitchen Basics stock is the best! It has no MSG or gluten and is all natural. I use it for everything. Beef stock for pot roast, chicken stock in turkey chili and soups.

    That pumpkin coffee cake looks amazing. I will have to make some soon!

  28. #
    28
    Jessie C. — November 12, 2013 at 9:42 pm

    We like using carton miso broth to make quick noodle tofu soup.

  29. #
    29
    Kristen — November 12, 2013 at 9:45 pm

    I like using chicken stock in tetra packs to make soups and gravy.

  30. #
    30
    amber — November 12, 2013 at 9:45 pm

    I love the tomatoes. No worries about acid and can linings and such a fresh, clean taste for sauces!

  31. #
    31
    Haylie Elmendorf — November 12, 2013 at 9:48 pm

    I love using stock out of this type of packaging because I can save what is not used so much easier than the canned.

  32. #
    32
    Mary Tingblad — November 12, 2013 at 9:55 pm

    New favorite recipe is pumpkin coffeecake!!

  33. #
    33
    maria r. — November 12, 2013 at 10:02 pm

    I make my smoothies with almond milk.

  34. #
    34
    Cara Enfinger — November 12, 2013 at 10:46 pm

    My Mom’s stuffing made with vegetable broth is so good!

  35. #
    35
    Emma — November 12, 2013 at 11:03 pm

    We buy chicken stock in tetra containers and make chicken pot pie with it! It’s my favorite fall dish!

  36. #
    36
    Joanne — November 12, 2013 at 11:08 pm

    I always like to save the best bites for last, so I always save my muffin tops, cupcake tops, and crumb tops for the end. Love this pumpkin infusion!!

  37. #
    37
    Megan {Country Cleaver} — November 12, 2013 at 11:12 pm

    My favorite is chicken noodle soup with Tetra boxed chicken stock.

  38. #
    38
    Ellon St. Croix — November 12, 2013 at 11:16 pm

    I love the tetra packs for the same reason you do! I share my kitchen with three other people so I am very limited on storage space.

    I love using chicken stock for my tomato soup.
    :)

  39. #
    39
    Sheri B. — November 13, 2013 at 1:19 am

    My favorite tetra packaged product is soymilk from Edensoy, and I love to have pancakes made for me, by my wonderful husband, using the soymilk!

  40. #
    40
    Terri B — November 13, 2013 at 1:26 am

    My favorite is vegetable soup using stock!

  41. #
    41
    Jessica @ OrganicallYou — November 13, 2013 at 4:41 am

    I store all my food in glass containers and never use plastic! I love smoothies!! :)

  42. #
    42
    Mimi — November 13, 2013 at 7:38 am

    My favorite is Pomi tomatoes, which is also the first product that I ever noticed in this type of packaging. I use them a lot for making salsa that I can during the summer months!

  43. #
    43
    David @ Spiced — November 13, 2013 at 8:03 am

    I love getting chicken stock in the tetra packaging. Like you, my pantry space is limited, and the tetra packs stack so well! And my favorite recipe with chicken stock is probably a southern-style cornbread stuffing…and lucky for me, Thanksgiving is almost here, so I can make it soon!

  44. #
    44
    Laura R — November 13, 2013 at 9:40 am

    A delicious Chai using Oregon Chai concentrate and milk!!! (does that count lol?)

  45. #
    45
    Sara Floyd — November 13, 2013 at 10:29 am

    I love using almond milk in smoothie recipes as well as for cooking things like mashed potatoes!

  46. #
    46
    Jessica @ burlap and butter knives — November 13, 2013 at 10:31 am

    Chicken stock!!! I buy organic and I love that it comes in tetra packaging. It is really easy for me to take it with me places, recloses perfectly, which is great because I am drinking it a cup at a time! lol

  47. #
    47
    Lisa Brown — November 13, 2013 at 11:23 am

    I would definitely use the carton pureed pumpkin and make a pumpkin spiced smoothie. I have used their pumpkin before and it’s great.
    jslbrown_03 at yahoo dot com

  48. #
    48
    Esther T. — November 13, 2013 at 1:09 pm

    Chicken and dumplings with chicken broth in a carton.

  49. #
    49
    Jillian — November 13, 2013 at 1:59 pm

    Chicken stock! :)
    or maybe pumpkin! ;)
    Gonna try the Almond Milk soon.

    The cake looks awesome! Thanks for this opportunity!
    Have a lovely day!

  50. #
    50
    Mary W — November 13, 2013 at 3:37 pm

    there are so many good soups that come in boxes that I don’t even need a recipe!

  51. #
    51
    Bianca @ Sweet Dreaming — November 13, 2013 at 4:01 pm

    smoothies with almond milk!

  52. #
    52
    Cheryl Kraynak — November 13, 2013 at 4:07 pm

    Aside from the environmental reasons and easy shape, I love tetra packaging because there is no metal can taste in the food. I created a soup recipe using Pacific vegetable broth, black-eyed peas, carrots, celery, potatoes, and sage…with Canadian Bacon on the side for meat lovers.

  53. #
    53
    Anna M. Lavender — November 13, 2013 at 5:11 pm

    My favorite is Butternut squash soup with a dollop of sour cream.

  54. #
    54
    debbie — November 13, 2013 at 6:00 pm

    I always have several packages of vegetable broth handy for the base of soups and stews. I use them several times a week.

  55. #
    55
    Lisa — November 13, 2013 at 6:24 pm

    I love to make vegan mac & cheese with almond milk!

  56. #
    56
    Denise — November 13, 2013 at 7:20 pm

    I make balsamic chicken with mushrooms and use boxed chicken broth…dee-lish!

  57. #
    57
    Nancy Bowers — November 13, 2013 at 8:28 pm

    pumpkin pie

  58. #
    58
    Tracey — November 13, 2013 at 9:25 pm

    Tomato soup! I love tomatoes in the tetra packaging, I swear they taste better than the canned ones.

  59. #
    59
    LAMusing — November 14, 2013 at 4:53 am

    Pumpkin Apple soup using the cartons of chicken broth and Pumpkin Puree. Add sauteed apples and bacon, plus a little crystalized ginger and yum!

  60. #
    60
    Carolsue — November 14, 2013 at 10:39 pm

    I make Turkey Tortilla Soup like this:
    3 cans of Rotel, 2 cans Mexicorn, 2 can black beans drained, 1/2 pkg taco seasoning, 2 cups leftover shredded turkey & a carton of chicken broth
    This uses cartons AND leftover holiday turkey to save waste!

  61. #
    61
    Ashley H — November 15, 2013 at 4:42 am

    I make pot roast using beef broth in a carton.

  62. #
    62
    annette turello — November 15, 2013 at 7:59 am

    i add some chicken broth to dry cat and dog food for my pets

  63. #
    63
    Lennette Daniels — November 15, 2013 at 8:58 am

    chicken stock. I buy a ton of it and use it for rice, risotto, etc.

  64. #
    64
    Kim R — November 15, 2013 at 9:14 am

    Tomatoes in the tester packaging have a much fresher taste than canned; love them!

  65. #
    65
    Neiddy — November 15, 2013 at 9:27 am

    I like using leftover chicken to make Arroz con Pollo, my family loves it and I get to stretch leftovers even further. I’d use Pacific Foods Organic Chicken Stock to make this delicious recipe.

    Arroz con pollo – Chicken with rice
    Ingredients: leftover cooked chicken,1 cup rice,3 cups chicken stock,mixed veggies,1/2 onion, 1/2 green bell pepper,1 tomato, 2 cloves garlic,1tbsp butter, 1 chicken bouillon cube, salt and pepper.
    Directions:In a skillet saute onion, tomato, bell pepper and garlic. Add the rice and when it begins to turn gold add the chicken, mixed veggies, bouillon cube and chicken broth.Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed.

  66. #
    66
    Christy H — November 15, 2013 at 9:30 am

    I love to by chicken stock this time of year. Soups, chowders, my mom’s dressing recipe all call for it. Just made some yummo sausage & corn chowder last night with some. So Good!

  67. #
    67
    Kim — November 15, 2013 at 9:47 am

    i like making soup using chicken stock from a box like that!

  68. #
    68
    Cindy Merrill — November 15, 2013 at 10:51 am

    As a food historian, I have to go with Pumpkin pie-most of my historical references seem to confirm that Pumpkin pie was undoubtedly the FIRST type of dessert pie made in Colonial America.

  69. #
    69
    Shannon — November 15, 2013 at 11:40 am

    I make a delicious Chicken Curry Squash soup with the Pacific butternut squash.

  70. #
    70
    carol roberts clark — November 15, 2013 at 1:04 pm

    i use chicken stock from cartons to make homade chicken and dumplings and its so good

  71. #
    71
    Mahdi M — November 15, 2013 at 1:57 pm

    I love making chicken and dumplings using Pacific chicken stock. I love all their soups and stocks.

  72. #
    72
    Sharon — November 15, 2013 at 3:00 pm

    I use the carton’d chicken broth in my broccoli soup …and a bunch of other soups also.

  73. #
    73
    Corisa — November 15, 2013 at 4:16 pm

    I love to use almond milk in my cereal and to thicken PB2 powder for waffles !

  74. #
    74
    MaryB — November 15, 2013 at 4:21 pm

    Pumpkin pie is my favorite but I also love pumpkin soup.

  75. #
    75
    Madeline — November 15, 2013 at 6:21 pm

    I like making risotto with chicken broth from a carton.

  76. #
    76
    sharonjo — November 15, 2013 at 11:06 pm

    I make a cranberry salad for Thanksgiving every year that uses whole berry cranberry sauce. This year I will be looking for it in a tetrapak. Thank you!

  77. #
    77
    Averie @ Averie Cooks — November 16, 2013 at 2:15 am

    What a gorgeous cake! Pinned! that topping …omg I want!

    My fave type of tetra packaging is almond milk. Such a space saver in the fridge!

  78. #
    78
    heather — November 16, 2013 at 8:48 pm

    I use their chicken stock in my chicken, veggie and potato crockpot recipe.

  79. #
    79
    Margot C — November 17, 2013 at 1:22 am

    I buy the Pacific chicken stock that I think is in the “smart” (tetra) packaging; I like that you can close it up and save the part that you didn’t use.

  80. #
    80
    Kate | Food Babbles — November 17, 2013 at 1:25 pm

    I have no idea all the things available in tetra packs. This coffee cakes looks just crazy good!! I need to make it. WOW! As for tetra packs, I make risottos, casseroles as well as countless other dinners with chicken stock in tetra packs :)

  81. #
    81
    Norma — November 17, 2013 at 2:52 pm

    Creamy turkey noodle soup made with cartons of chicken stock and milk

  82. #
    82
    ELIZA ELLIOT — November 17, 2013 at 7:53 pm

    I like using the carton of organic pumpkin puree for my “oh so famous” pumpkin cheesecake! I call it my secret ingrediant because it always tastes so good. thanks for the chance to win. truckredford(at)Gmail(dot)com

  83. #
    83
    heather — November 17, 2013 at 9:30 pm

    I use the chicken stock broth in my chicken veggie potato crockpot recipe.

  84. #
    84
    D Schmidt — November 17, 2013 at 10:31 pm

    I like to used cartons of pumpkin at the weekends for pancakes and waffles, such a nice staple to keep in the cupboard!

  85. #
    85
    Elizabeth Dixon — November 17, 2013 at 11:40 pm

    Chicken and noodles (with cream of chicken soup from the tetra carton)

  86. #
    86
    Stephie @ EYHO — November 17, 2013 at 11:48 pm

    My morning smoothies always use my favorite…almond milk! Yum.

  87. #
    87
    Alycia — November 18, 2013 at 7:00 am

    I use a tetra box when making my chicken tortilla soup. Yum!!

    acartwrightmorell at gmail dot com

  88. #
    88
    Ashley — November 18, 2013 at 6:24 pm

    What an awesome giveaway! I look forward to my morning green smoothies with almond milk and all kinds of goodies thrown in…thanks for the chance to win!

  89. #
    89
    Jennifer Jacobsen-Wood — November 18, 2013 at 10:30 pm

    I love to make chicken tortilla soup with stock from a tetra pack.

  90. #
    90
    Britt — November 19, 2013 at 12:17 am

    Almond milk smoothies and soup…..

  91. #
    91
    Jennifer s — November 19, 2013 at 11:45 am

    I love making Mexican rice using tetra box broth, and polenta too.

  92. #
    92
    JUlie — November 19, 2013 at 6:35 pm

    I like to use chicken broth from a carton in my stuffing
    thanks for such a generous giveaway

  93. #
    93
    Jenny Hartin — November 19, 2013 at 9:40 pm

    I love carton packaging. Stock I use in stuffing, gravies etc.

  94. #
    94
    Vicky — November 20, 2013 at 7:54 am

    My favorite is the pumpkin puree from a carton. I love making pumpkin pie with it!

  95. #
    95
    Bryn — November 22, 2013 at 7:39 am

    I love the smart packaging. My favorite is the chicken broth/stock which I use all the time in soups, gravies, etc

  96. #
    96
    Jess BP — November 22, 2013 at 6:55 pm

    I love tomatoes in cartons! They are hard to find, but they are much better than canned tomatoes.

  97. #
    97
    ericka coello — November 22, 2013 at 9:20 pm

    dulce de tres leches, three milks cake

  98. #
    98
    Norma — November 22, 2013 at 10:26 pm

    Turkey Noodle soup with chicken stock

  99. #
    99
    Tammy S — November 23, 2013 at 2:25 pm

    I make a Chai Tea Mocha Cheese Cake. It is amazing! It’s made with Oregon Chai Tea in a Smart Carton.

  100. #
    100
    Melissa D. — November 23, 2013 at 8:09 pm

    Pumpkin pie Smoothie with almond milk!

  101. #
    101
    Amber A — November 23, 2013 at 8:19 pm

    I would love to make a pumpkin pie protein smoothie. Yum!!!!

  102. #
    102
    Brittany — November 23, 2013 at 8:32 pm

    Chicken broth to use with any chicken or turkey crockpot dish!

  103. #
    103
    Katherine — November 23, 2013 at 8:34 pm

    Pumpkin pie.

  104. #
    104
    Darrah — November 23, 2013 at 8:37 pm

    I LOVE Thai Coconut soup using coconut milk from a tetra box. A little sweet, a little spicy, a lot yummy :)

  105. #
    105
    Pam Gurganus — November 23, 2013 at 8:37 pm

    I use the Hunt’s tomato sauce in the Tetrapak in my baked eggplant parmesan. I love the packaging because even with my arthritic hands and fingers, it’s easy to open!

  106. #
    106
    Meghan Finley — November 23, 2013 at 8:38 pm

    I love buying broth in that packaging. It makes the soup possibilities endless

  107. #
    107
    Karie — November 23, 2013 at 8:48 pm

    Pumpkin bread made with tetra pack pumpkin

  108. #
    108
    amanda — November 23, 2013 at 8:49 pm

    I love making tomato sauce from Pomi tomatoes in a tetra pack.

  109. #
    109
    AmyP — November 23, 2013 at 9:40 pm

    We make Chicken corn chowder using chicken broth in tetra packaging.

  110. #
    110
    Annette Herbst — November 23, 2013 at 9:53 pm

    Vegetable beef soup with beef broth

  111. #
    111
    Christy — November 23, 2013 at 10:04 pm

    I love to use the chicken, vegetable and beef stock for soups and adding more flavor to rice dishes.

  112. #
    112
    Jeannie Hardman — November 23, 2013 at 10:08 pm

    Broth – I love the simplicity of storing the extra in the fridge and not feeling like I have to use it all at once.

  113. #
    113
    Stephanie — November 23, 2013 at 10:21 pm

    Almond Milk! I love making hot chocolate with it, it is just so delicious.

  114. #
    114
    Sarah — November 23, 2013 at 11:40 pm

    I really like making Pumpkin and Apple Soup with chicken stock! Yum! Or a protein coffee latte!

  115. #
    115
    Stephanie — November 24, 2013 at 12:17 am

    Pumpkin Spice Latte using soy milk and pumpkin puree in tetra packs! :D

  116. #
    116
    Rebecca Peterson — November 24, 2013 at 12:49 am

    Pumpkin pie!

  117. #
    117
    Sheri B. — November 24, 2013 at 2:46 am

    I love using Edensoy, a safely packaged soy milk, for cereal, baking, and especially pancakes!

  118. #
    118
    Katie — November 24, 2013 at 7:28 am

    Chocolate banana Almond milk smoothies. They are the best. I love the packaging.

  119. #
    119
    Jenny S. — November 24, 2013 at 9:08 am

    Anything with pumpkin….I love pumpkin!

  120. #
    120
    Jenn — November 24, 2013 at 10:58 am

    Chicken noodle soup using chicken broth

  121. #
    121
    Amanda — November 24, 2013 at 1:00 pm

    I love soups and broth out of the carton.

  122. #
    122
    Meyia J. — November 24, 2013 at 1:49 pm

    Chicken Noodle soup with the stock

  123. #
    123
    Diana — November 24, 2013 at 2:18 pm

    I use almond milk in the place of regular milk in everything that requires milk.

  124. #
    124
    Claudia — November 24, 2013 at 4:47 pm

    When a recipe calls for adding back a cup or two of pasty noodle water, I add chicken broth. It’s better for me and a great flavor. Thanks for the giveaway.

  125. #
    125
    Aliza Leifer — November 24, 2013 at 5:25 pm

    I’ve never tried tetra packs but would probably start with something smoothie!

  126. #
    126
    Wendy — November 24, 2013 at 8:07 pm

    Soups from chicken stock. My favorite is called harvest minestrone and uses a ton of fresh veggies and herbs.

  127. #
    127
    Whitney — November 25, 2013 at 12:00 am

    It is indeed a breakfast smoothie with almond milk!

  128. #
    128
    Carol Y — November 25, 2013 at 4:05 am

    I use chicken stock in tetra packs to make my soups and stews – so much more convenient than opening cans!

  129. #
    129
    BaronessHeather — November 25, 2013 at 10:01 pm

    I’ve become a big fan of almond milk lattes and steamers. I work at a coffee shop, and it’s really nice to have that alternative for those of us who don’t care for soy. The latest favorite is a brown sugar & cinnamon steamer with almond milk! Note for anyone who wants to try it: you can’t steam almond milk quite as hot as soy/dairy milk. For some reason (maybe the proteins degrade at a lower temperature) it tastes funky if you steam it too long.

  130. #
    130
    Jessica Miller — December 6, 2013 at 11:03 pm

    Use left over turkey for sandwiches! I also buy cartons of chicken stocks for soup.

  131. #
    131
    Laura — December 10, 2013 at 10:17 pm

    I have been steadily swapping veggies for the meat and potatoes that my husband always used to eat. I get organic veggie broth in a tetra package and make a veggie and white bean soup that he loves.

  132. #
    132
    Jennai — December 18, 2013 at 5:43 pm

    Here is my recipe using cartons
    Strawberry Coconut Water Smoothie:
    2 Cups frozen strawberries (1) 11.1 oz. carton Cocozia coconut water, 1 Tablespoon ground flax seed, 1-2 Teaspoons honey

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    Catherine L — December 22, 2013 at 12:29 pm

    I always use carton chicken stock for my Southern style homemade chicken and biscuits. I also use carton pumpkin puree to make some delicious pumpkin coconut soup.

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    Danielle F. — December 28, 2013 at 11:41 am

    I love using boxed chicken stock to make garlic roasted chicken, carefully roasting the chicken in the stock. It’s delicious.

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    Amber G. — December 28, 2013 at 4:58 pm

    I like to use the PAcific Organic Chicken Stock 1 Cup Cartons to make gravy for chicken pot pie. It’s also super tasty on top of roasted chicken and mashed potatoes.
    To make the gravy I heat 2 Tbsp. of Butter in a small cooking pot. As it begins to become completely melted and bubble on the edge I thrown in 2 Tbsp. of Flour and incorporate with a whisk. Next, I cook the butter and flour for about 2 minutes. After the rue is cooked a bit I begin slowly adding a bit of organic chicken stock to make a thick paste, adding about 2 Cups of Pacific Organic Chicken Stock total. After adding the stock I add a pinch of Thyme and a bit of fresh cracked Black Pepper. I will then cook the gravy on medium heat for about 5 minutes, whisking often, until becoming thick and delicious.
    Thanks~karmakaytlyn(at)yahoo(dot)com!

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    Bert — December 30, 2013 at 3:39 pm

    Use pumpkin puree cartons to make this recipe:
    Pumpkin pie croissants
    All you need is croissant rolls, pumpkin puree, sugar and cinnamon.
    Spread the pumpkin puree over each croissant, roll them up, sprinkle them with sugar and cinnamon and bake as directed

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    Harmony B — December 31, 2013 at 10:43 pm

    We use carton chicken stock for everything from soup to mashed potatoes

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