Monday I decided to begin building my own website to update the relic I’ve been using.  Websites are basically old and worn out the second you go live with them! Only kidding, It’s not quite that bad.  

Summer before last I moved this site from Blogger to WordPress.  I paid for help with this move and my blog design.  I never liked the design and it was always very dated.  I don’t blame the designer.  At the time I just didn’t understand what I wanted, what was available, and how much I should expect to pay for something like that.  I’ve since learned that I got what I paid for.  So there are no hard feelings.  But, I still wanted to update my site and did not have the money to pay someone to do it.

I decided I would do it myself with the help of  BlueHost, WordPress, Genesis Framework by Studiopress, and the Foodie Pro Child Theme by Shay Bocks. 

My idea was to keep my current blog and then build the new one on the side (taking my time). Then, after I had it just the way I wanted it I would point my domain to the new site and be out with the old and on with the new!  On Monday I set my plan in motion!  The very first thing I accomplished was accidently overwriting (essentially erasing) my current blog!  I was on the phone with BlueHost for two hours trying to recover my content!

I LOVE, LOVE, LOVE BlueHost!!!  They are beyond helpful!  They were able to recover my content but my framework and design was trashed!  So if you saw my blog on Tuesday you may have been super confused and felt a little sorry for me even!

Instead of trying to recover my old design I said “screw it” and went ahead with my new plan.  Last night I installed the Genesis Framework by Studiopress, and the Foodie Pro Child Theme by Shay Bocks on my existing site.

I have a lot of configuring to do and bugs to work out but in the end I think I’ll be more than happy with my new blog.  Hopefully you’ll all be patient and bear with me throughout the process.  

I will continue to post new recipes and everyday life stuff while I attempt to make this site a user friendly and hopefully fun place to visit! One step at a time!

So here’s my new (in process) site!  There will be lots of changes over the next couple of months, but I love this stuff so I’m actually looking forward to it!  

A new site deserves a brand new fall pumpkin recipe!  This is probably the most amazing dessert I’ve ever come up with that doesn’t contain chocolate or peanut butter! The texture is better than the best pumpkin pie you’ve ever tasted! When you first take a bite you think of whipped cream because the flavor is reminiscent of pumpkin pie but then you realize that the level of sweet is prefect so you don’t need whipped cream!  It’s surprisingly good!!!  Make these Healthy Pumpkin Goat Cheese Squares and take them to your upcoming Thanksgiving party!

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Healthy Pumpkin Goat Cheese Squares

Ingredients

• For the crust:
• 4.5 oz. ½ cup toasted pecans
• 96 g. 1 cup rolled oats
• 31 g. 2 Tbsp. coconut butter
• 42 g. 2 Tbsp. agave
• A pinch of kosher salt
• For the filling/top layer:
• 10.5 oz. log of pumpkin flavored goat cheese room temperature
• 8 oz. pureed pumpkin
• 3 egg whites
• 84 g. 4 Tbsp. agave
• 2 tsp. pumpkin pie spice
• 2 tsp. vanilla

Instructions

1. Line and 8” x 8” x 2” baking pan with parchment paper.
2. Preheat your oven to 350°F.
3. In a food processor combine the pecans, oats, coconut butter, agave, and salt.
4. Process ingredients until it is coarsely chopped (almost a minced consistency) and well combined.
5. Pour mixture into your parchment lined pan and press into pan evenly.
6. Bake crust for 15 minutes. Remove from oven and set aside.
7. Combine the goat cheese and pumpkin in a medium sized mixing bowl. Stir or beat with a hand mixer until well combined.
8. Add the egg whites, agave, pie spice, and vanilla and mix until well combined and smooth.
9. Pour pumpkin mixture over the crust (it’s OK if the crust is still warm).
10. Spread evenly over the over the crust.
11. Bake for 30 to 35 minutes until set (center will still jiggle a little).
12. Remove from oven and set on a wire cooling rack to cool completely.
13. When cool, remove from pan by grasping the parchment paper.
14. Slice and EAT!!!
15. Makes 9 servings.

NUTRITION INFORMATION