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Acorn squash for breakfast? Absolutely! One of my favorite blogs that I follow is Ambitious Kitchen. Monique is my food inspiration guru. Though I fly the vegan flag, I do eat eggs, honey and occasionally fish when the menu is limited. I get overjoyed when I can find or come up with a great vegan recipe, especially for breakfast. This baked acorn squash recipe is the perfect vegan comfort food whether its for breakfast or dinner. Monique made hers with honey and Greek yogurt but I substituted mine for coconut yogurt and real maple syrup.
Baked acorn squash with coconut yogurt, maple syrup and pecans – Serves 2
1 medium acorn squash, 1 tsp. coconut oil, 1/2 tsp. cinnamon, 2 tsp. brown sugar, 1 C coconut yogurt, divided, 2 tsp. maple syrup, 2 TB chopped pecans.
Preheat oven to 400 degrees. Line a baking sheet with foil. Cut acorn squash in half lengthwise and scrape out the seeds. Place halves face up on baking sheet. Mix together coconut oil, cinnamon and 1 TB brown sugar together and rub on each half of the flesh of the acorn squash.
Bake for 1 hour or until squash is fork tender. Once done, allow to cool for 5 minutes. Add 1/2 C of yogurt into each half and drizzle each with maple syrup and pecans. I added a raspberry for a pop of color.
So its January and you want to start eating healthier for the new year? I was never a big avocado fan, but I try to limit my cheese consumption when I can, so avocado became a staple for me. They replaced my cheese on salads, in tacos and is now my new condiment with crackers rather than cheese spread. Below are just a few little tid bits about avocados that you may already know.
These Avocado Baked Eggs are fast and easy, so it won’t take you long in the morning to throw your favorite ingredients together. I have tried many different groupings. Depending what you have laying around, and what you like, anything is good. I have listed a bunch of ingredients here that I have used and have worked well. Use them all and load it up or just try a couple at a time. Serve with fruit, yogurt or whole grain bread.
Avocado Baked Eggs – Serves 1
1 avocado, halved lengthwise, 2 eggs, any seasonings that you like. My favorites are ( sea salt, cracked pepper, cayenne pepper, cumin, oregano, basil, chives, dill, rosemary, chili powder and/or garlic powder), green onions, salmon, ham, turkey, and crumbed bacon (not a healthy choice but yummy).
Cut avocados in half lengthwise and remove pit. You may need to slightly hollow out the avocado hole in order to make room for eggs and other ingredients.
Put avocados on a lined baking sheet. If you using ham, turkey or salmon, lay in the hole first, followed by the egg. Sprinkle other ingredients over the egg/avocado.
Bake at 425 degrees for about 10-15 min depending how you like your eggs cooked. Remove from the oven and enjoy.
Want to make something decadent this holiday season for the family? Boy, do I have a recipe for you. I found this recipe in Saveur Magazine. I am not going to lie, it is not fast or easy, but anyone can do it, with a little patience. Definitely let this sit up for a couple hours after you make it. It only gets better with time. Also, give yourself a good twenty four hours if you can, but this pie is better if left to sit in the fridge overnight before adding your whipped topping to finish it off.
Chocolate Crème Pie – Makes one 9″ pie
Crust – Oreo Cookie Pie crust ( or make your own as I did below with 24 Oreo cookie and a 1/4 C melted butter), 2/3 C heavy cream and 6 oz. bittersweet chocolate chips.
Filling – 6 oz. bittersweet chocolate chips, 1 1/2 C whipping cream and 1/2 tsp. vanilla
Topping- 1 C whipping cream, 1/2 C powdered sugar and milk chocolate shavings (optional)
Use an Oreo cookie crust or make your own by pulsing 24 Oreo cookies (filling included) in a food processor to get them really fine. Pour cookie crumbs into a bowl with the melted butter and stir until they are moist. Spray a 9″ pie pan and dump cookie crumbs in pan. With your fingers move the crust around and gently pat it in the pan until it goes around and up the sides. Chill for 30 minutes.
After the crust has chilled, in a saucepan, bring 2/3 C cream to a simmer. Place 6oz. of bittersweet chocolate chips in the simmering pan and then gently whisk until smooth. Pour filling over the bottom of the Oreo crust and freeze for 20 minutes.
While the crust is freezing, put a metal or glass bowl in the freezer and starting working on the filling. Use a double boiler and heat 6oz. of bittersweet chocolate chips with 1/2 C whipping cream until the chocolate is melted, stirring often. Let this mixture cool until room temp. Grab your chilled bowl from the freezer and whip 1 C of whipping cream, 1/2 tsp. of vanilla and your cooled chocolate mixture until soft peaks form. Spread this chocolate mouse over the truffle filling in the pie crust. Refrigerate at least four hours, but best if left overnight.
Just before serving, whip 1 C of whipping cream and 1/2 C powdered sugar until stiff peaks form. Spread the whipped cream over the top of the chocolate mouse. Garnish with milk chocolate shavings, sever and enjoy!
I have always been known for the best banana bread around. The secret ingredient, I think is the applesauce. Years ago, I had asked the question on Facebook if people liked nuts or no nuts in their bread. Though it was pretty split down the middle, a lot people said, chocolate chips were the way to go. I had never heard of such a thing, but tried it out and fell in love. So, every once in awhile I add chocolate chips to my banana bread recipe which I have included.
The other day a few of my guests had to leave early. I like to pack muffins rather than bread for them to take as a to go item. They seem to travel better. If you don’t know this, bread recipes and muffin recipes should go hand in hand, however they don’t. So, I was on the hunt for a superb banana nut muffin recipe. I just want to let you know that I struck gold when I found this Banana Pecan Crunch Muffin recipe on the Spend with Pennies website. This muffin belongs in a bakery that should be marked at about $5.00. It is so worth it as the pecan streusel topping leaves a lasting impression after each bite. I hope you enjoy it as much as I do.
Banana Pecan Crunch Muffins – Serves 12 jumbo
Muffins – 1 1/2 C flour, 1/2 tsp. cinnamon, 1 tsp. baking powder, 1 tsp. baking soda, 1/4 tsp. salt, 3 ripe bananas, mashed, 2/3 C sugar, 1 egg, 1 tsp. vanilla and 1 stick of butter (melted).
Crunch Topping – 1/3 C brown sugar, 2 TB flour, 2 TB butter, 2 TB oatmeal, and 1/3 C pecans.
Preheat heat oven to 375 degrees. Line a muffin pan with liners. Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir until just combined. (do not overmix as this will make the butter tough). Divide batter evenly over 12 muffin cups.
In a small bowl combine flour, brown sugar, and butter until mixed. stir in oats and pecans. Divide topping over muffins. Bake 20 minutes or until done.
This Caramel Apple Fruit Cup came about as a complete accident. I think the best recipes tend to happen that way though. I was whipping up some whipped cream for a chocolate crème pie (recipe to follow at a different day) when I had a little left over. Yes, I could have just tossed it however, I didn’t know what I was going to make for my fruit portion for breakfast the following day, so I started looking in the pantry for what I had extras of. I found a few packages of cook and serve butterscotch pudding. You know how you buy something and don’t realize you already have it in the pantry. That must have been what happened to me with the pudding. Anyway, I pulled a box out and starting cooking the pudding. It is my husbands favorite, so I figured if it didn’t turn out, he would have a treat for later. He didn’t have a chance though. Once I cooled the pudding and mixed in the ingredients, I knew I had my newest fall fruit recipe.
Caramel Apple Fruit Cup – Serves 12
1 box of cook and serve butterscotch pudding, 2 C whipping cream(separated), 2 granny smith apples, 1 C walnuts or pecans(separated), and caramel topping.
Cook one box of butterscotch pudding according to directions. Cool completely. Whip up your topping. Add 1 1/2 C whipping cream to butterscotch pudding when chilled and combine. Cut up two, large, granny smith apples and add to pudding mixture. Add 3/4 C nuts to mixture and stir to combine. Chill until ready to serve. When ready to serve, put in dessert cups, and top with additional whipped cream, nuts and caramel drizzle. Enjoy.
Each weekend from 5:00-6:00 PM we offer a wine and cheese social as a thank you to our guests for choosing to stay with us. It also gives our guests a chance to relax, unwind and meet the others that are staying with us if they choose. I am a big fan of Autumn with all the apple and pumpkin recipes. I figured why limit it to just regular wine this weekend. We dug out the apple cider and spiked it up a bit. The best part about this recipe is that you can make it without the alcohol or add more or less to your liking. Whatever you do though, do not forget the pomegranate seeds. Yes, you can taste them in each sip, but they really add a nice pop of color to the pitcher.
Apple Cider Sangria
2 Apples, I prefer granny smith, Pomegranate seeds, 2 C or more of apple cider, and a bottle of dry sparkling wine.
Dig out a pretty pitcher. Dice or matchstick your apples and toss them into your pitcher. Add apple cider. Pour your bottle of dry sparkling wine into the pitcher. Add ice and stir. Add pomegranate seeds and serve. If you want to amp it up a bit more, add a little cognac, brandy or whiskey, but be careful not to take away from this refreshing autumn beverage.
These Peach hand pies are one my favorite recipes. I like it because they are easy, quick and you can pick it up and go. They are also perfect this time of year as a fall dessert. Want to switch up the flavor? No problem, just doctor up your favorite apple pie fill or blueberry for that matter and you have a great selection for all pallets.
Peach Hand Pies -Makes 12-14
1 box Pillsbury pie crust, 1 can peach pie filling, 2 tsp. cinnamon, 1 C powdered sugar, 1/8 C milk, and 1 egg white (beaten).
Preheat oven to 425 degrees. Remove pie crusts and let sit out at room temperature while you are preparing the filling.
Dump the pie filling in a bowl and dice peaches into smaller pieces. Add cinnamon and stir.
Unroll pie crusts and cut 6 circles from each crust. The can of pie filling works good as a guide for cutting your circles, however I like to make my circles a little bigger (about 5″). You will probably have to roll crust out after cutting 5 circles to get your 6th.
Use about 1 Tb filling and add to the center of your pie crusts. Fold in half and pinch edges and then crimp edges with a fork. Poke hand pie with fork once to prevent bursting.
Beat egg white until frothy and brush over the tops of each hand pie. Bake on a parchment paper for about 15 minutes until browned. While pies are baking, whisk together the powdered sugar and milk until smooth. Remove hand pies from the oven and drizzle glaze over the tops of the pies. Allow to cool completely, if you can.
Do you ever get a craving for something? Turtle Brownies were whispering in my ear the other day and I just couldn’t let it go. I started scouring the internet to find what I thought sounded like the perfect cure for ailment and came across this recipe from chefsavvy.com, that I adapted just a bit. Don’t take my word for it though, try making these for yourself. They are pretty decadent, so all you need is a small piece to get you through that craving, unless that is, you crave more once you have it.
Turtle Brownies – Serves roughly 18 2×2 squares.
4 TB butter, 1/4 C sugar, 1/4 C brown sugar, 2 C chocolate chips(divided), 2 eggs, 1 tsp. vanilla, 1/2 C flour, 1/4 tsp. salt, 20 caramels, 1 TB milk, and 1/2 C chopped pecans.
Preheat oven to 350 degrees. Line a 9×9 pan with aluminium foil(IMPORTANT). Lightly spray with cooking spray.
Combine butter and both sugars to a medium saucepan and stir until melted. Take off the heat and stir in 1 1/2 C chocolate chips until melted.
Add eggs and vanilla to a medium bowl and whisk to combine. Stir 1 tsp. of chocolate mixture into the egg mixture. Add the rest of the chocolate to the mixture, slowly and whisk to combine. In a separate bowl, combine flour and salt. Add flour mixture to chocolate mixture and fold gently, making sure not to over mix. Add batter to 9×9 pan and bake for 30 minutes until toothpick comes out clean.
While the brownies are baking, place caramels and milk in a microwave safe bowl and melt, stirring every so often until smooth. Drizzle the melted caramel sauce on top of the brownies and spread carefully. Top with pecans and remaining chocolate chips. Place in fridge to chill. When ready, lift foil and brownies out of the pan and cut into small squares. These will keep in a container in the fridge for up to a week.
I have been making these crab puffs for as long as I can remember. This recipe was given to me by daughters Great Grandmother. She gave me a lot of great salads and casserole recipes. I miss her tons! I have never been a big crab fan but mix some chopped imitation crab with some cheese and you have yourself another story. My daughter tells me that I do not make them as good as her Grandmother did, probably because she adds a lot more crab than I do, which my daughter loves. So with that being the case I am going to give you her recipe. I cut down the crab by about 2 oz. and add a little extra horseradish and garlic salt but you can doctor how you like it and let me know how it turns out .
Crab Puffs – serves 12
6 English muffins, 1 stick of butter, 1 jar of old English Cheese, 6 oz. imitation crab mea, 1 1/2 tsp. mayo, 1/2 tsp. garlic salt, and a dash of horseradish.
Mix all the ingredients together. Preheat oven to 350 degrees. Spread mixture on muffin halves and put on a sprayed cookie sheet. Bake 20 minutes until slightly brown on top. Cut into quarters or pick up an eat. Serve as an appetizer or quick snack.
Who can pass on these wonderful vegetables at our local Farmers Market. The tomato and zucchini were calling out to me the other day and saying I need to utilize these two amazing vegetables together. I just happened to come across a Midwest Living magazine with this delightful little strata recipe. I did tweak it just a bit to make it my own, just as you can yourself. I like making mine in their own individual dishes as they look much prettier coming out of the oven, however feel free to make this in a large casserole dish for a crowd. Oh, and did I mention that you can prepare this the night before and pop it in the oven in the morning? Its actually best that way so the flavors can all mesh together.
Tomato and Zucchini Strata – Serves 1 generously
1TB butter, 1/2 C grape tomatoes, 1/2 C sliced zucchini, 1 1/2 C day old French bread(cubed) 1/2 C pepperjack cheese (or swiss if you don’t like the spiciness), 2 eggs, 3/4 C milk, dash of parsley, basil, chives, garlic salt and pepper.
In a large skillet, melt better over low heat. Add tomatoes and zucchini. Cook for about 5 minutes, stirring occasionally until tomatoes begin to lose their firm shape. Remove from heat. Spray your cooking dish and place half of the bread cubes in the dish. Top with half of the zucchini mixture and cheese and then repeat layers.
In another bowl, whisk together the eggs, milk, parsley, basil, chives, garlic salt and pepper. Carefully pour egg mixture over bread mixture. Using the back of a spoon, gently press down gently. Cover and chill at least two hours. Remove from the fridge after chilling. Preheat oven to 325 degrees. Bake for 50 minutes or until puffed, golden and set. Serve immediately!
Well, as you may have heard, our Rumchata Pancakes did not get into the top 16 of Bed and Breakfast.com annual breakfast recipe contest. This will have been the first time in three years. I am disappointed since this recipe was so tasty, but we will try harder next year. So with that being said, here is the recipe for your enjoyment if you want to try it out.
Rumchata Pancakes with Rumchata Maple Syrup – Serves 2 generously
1 1/2 C flour, 3 1/2 tsp. baking powder, 1 tsp. salt, 1 TB brown sugar and 4 TB craisins(total), 1 1/3 C RumChata,(total) 1/2 C skim milk, 1/2 tsp. almond extract, 1 egg, 1 stick of butter(total), 1/2 C maple syrup and powdered sugar.
For the pancakes, Sift together flour, baking powder, salt, sugar and 2 TB craisins. In a seperate bowl, whisk together 1 C RumChata, skim milk, almond extract, egg and 3 TB butter. Pour wet ingredients into dry ingredients and mix until combined. Let sit 5 minutes. While the pancake batter is resting, add 4 TB butter, 1/3 C RumChata, 2 TB craisins and maple syrup. Bring Syrup to a boil until craisins are plump and then turn down heat to simmer. In a preheated skillet add pancake mix. Flip once when brown on one side. Stack pancakes on a plate and sprinkle powdered sugar over the top. Add a 1 TB butter and pour RumChata syrup over the top
Chocolate lover? These chocolate truffle bars adapted from The Gunny Sack, will surely do the trick. With a brownie base, a truffle center and ganache topping, who won’t be complaining that you didn’t get a big enough piece. One bite size piece will go a long ways. I will warn you though that if you do not make them in a large enough pan, you may have a hard time opening your mouth wide enough to get a bite. Make them in too big of pan though and they just don’t make the same statement. I guess you will just have to experiment.
4 oz. semi sweet chocolate squares, 4 oz. unsweetened chocolate, 5 cups powdered sugar, dash of salt, 1 bag of semi sweet chocolate chips, 2 tsp. vanilla, 2TB coffee, 3 sticks of butter and 12 TB of heavy cream.
Bake a 9×13″ pan of brownies of your choice. I like fudgy brownies over cake brownies, but for this recipe you will defiantly want to use the fudgy brownie recipe on the box or use your own favorite recipe as it holds together much better.
While brownies are baking, melt your 4 oz of unsweetened chocolate and 4oz. of semi sweet chocolate. Allow to cool to room temp.
Brew a small amount of strong coffee and chill.
Beat 2 sticks(1 C) of butter and vanilla until light and fluffy with a stand alone or electric mixer or your arm will get very tired. Add powdered sugar slowly, 1 cup at a time (or you are going to have a big mess and clump of hardended chocolate butter). Scrape down the sides when needed and mix again. You want it to be like a thick buttercream.
Add salt, coffee and 4-5 TB heavy cream and beat. With mixer on low speed, slowly pour in the room temperature chocolate. Beat on high for one minute. Add more heavy cream, 1 TB at a time if needed. Carefully spread over cooled brownies.
Bring a 1/2 C heavy cream and a stick of butter to a boil. Pour over chocolate chips and let sit for a minute until chocolate chips start to melt. Stir gently to smooth. Pour over truffle layer and gently spread until evenly coated. Chill before cutting. Wet knife each cut you make in order to get a smooth cut. Keep refrigerated.
These raspberry crumble bars come from my idol Ina Garten, Barefoot Contessa. She just makes everything look so effortless. I thought Valentines Day weekend was the perfect time to try this dessert. They were a hit with us and our guests as well. I have also included my recipe for blueberry crisp bars, since they are similar in case you are interested. This recipe calls for good quality granola and since I think I make the best granola out there, I opted to use my own recipe which I have also included.
Raspberry Crumble Bars
2 sticks butter at room temp., 3/4 C sugar, 1 tsp. vanilla extract, 2 1/3 C flour, 1/2 tsp. salt, 12 oz. raspberry jam, 2/3 C granola, 1/4 C sliced almonds.
Preheat oven to 350 degrees.
Place butter and sugar in a bowl and mix until combined. Add vanilla. Mix flour and salt together and slowly add it into the sugar mixture until it looks like it is coming into a ball. Turn the dough out and separate 2/3 dough, keeping the rest off to the side. With 2/3 of the dough, pat into a 9″ square pan, going slightly up the sides. Spread with jam, leaving a small border around the edges.
Mix the granola and remaining dough together, breaking the pieces up so they look like large clumps of strudel and sprinkling them over the jam covering the entire surface. Sprinkle with sliced almonds and bake for 45 minutes until lightly browned. Cool completely before cutting!
These apple and honey crostini’s are all my husbands fault. Yep, you heard here. Scott is to blame for this delicious little appetizer. My husband travels on occasion to trade shows. He is a food broker who is really great at getting small food manufacturers off the ground. He travels to these trade shows to display and help sell their product. Many times at the end of the show, there will some trading that goes on among vendors. You see, they are so use to having cheese or butter or whatever around and we typically have our freezer full of pizzas or fish or whatever he is working on this month and so the two may trade products. Well, the other day he came home with a half a gallon of ricotta cheese and a two pound bag of gorgonzola. I love both of these products, but they typically will go bad before we may get a chance to enjoy it all, so I try to come up with some creative ways to use product. The apple and honey crostini was born. Enjoy!
Apple and Honey Crostini – Serves 10
Baguette, lightly toasted, Apple or pear(sliced thin), honey, raspberry jalapeno jam, thyme, handful of candied walnuts 2 oz. or so gorgonzola, and 5 oz or so ricotta cheese ( I used part skim, but whatever you have laying around will work).
Slice your baguette to about an 1″ thickness and add to a greased cookie sheet. Lightly broil for about 30 sec. Remove from the oven.
Mix ricotta and gorgonzola together and add a little bit of honey towards the end. Spread on baguette slices and top off with apple or pear slices. Add walnuts around apple, on top of the cheese. Drizzle of little honey over the top. Spread a scant amount of the raspberry jalapeno jam over the apple and sprinkle with thyme.
We also served these with cheese, sausage and crackers during our wine and cheese social hour.
Scott and I would like to wish everyone a Happy Thanksgiving! I am taking the day off and NOT posting any recipes. You may visit our recipe blog though and feel free to take away anything that may work for your Thanksgiving or anytime for that matter. We want to say thank you to all our past guests and hope that you are spending this holiday with friends and/or family. We also want to thank those of you who are staying with us this holiday season since we know you have many choices when it comes to where you relax and lay your head in the evening.
These apple pie pancakes will be a hit for those who can’t wait for the big meal on Thanksgiving. Start the day off right by treating your family to these homemade, fluffy pancakes with sauteed cinnamon apples and a touch of streusel topping. I am getting hungry just thinking about these pancakes that we made last weekend for some guests.
Apple Topping – 2 apples (any kind), 2 TB butter, 2 Tb brown sugar, 1.5 tsp. cinnamon, and 1/2 C maple syrup
Streusel – 3/4 C sugar, 3/4 C flour, 2 tsp. cinnamon, and 1/4 softened butter. (mix all ingredients until crumbly)
Pancakes – 1.5 C flour, 3 tsp. baking powder, 1.5 tsp. cinnamon, 1 TB sugar, 1 1/4 C milk, 1 egg, 3 TB melted butter, and 1 tsp. vanilla
Peel apples, core and dice. In a saucepan add 2 TB butter, brown sugar, cinnamon, maple syrup and apples. Cook on medium heat for about 5 minutes until apples are softened, stirring occasionally. Turn heat off, cover and set aside.
For the pancakes, whisk together milk, egg and vanilla. SLOWLY pour melted butter into milk mixture, make sure not to set the eggs. Pour wet ingredients into the dry ingredients and stir until combined.
Pour batter into warm skillet and flip when bubbles start to form. Cook until golden brown. When pancakes are ready, top with apple mixture and streusel.
You will have extra streusel left over. I keep mine in the fridge until I need to use again for more pancakes or muffins.
Malted milk and creme brule and tiramisu are all my favorite desserts and/ingredients. I am still working on a worthy tiramisu recipe but this malted milk ball creme brule really takes it over the top. The Whoppers candy crushed up and caramelized really adds another dimension to this dessert. This recipe was inspired by geezlouise website. Thank you!
1 1/4 C whipping cream, 1/4 C malted milk powder, 1 TB dark cocoa powder, 3 large egg yolks, 1/4 C sugar, 1 tsp. vanilla, 1/2 raw sugar(topping) and a handful of crushed Whoppers.
Preheat oven to 300 degrees. Heat the cream in a small sauce pan over low heat. Warm until the cream is hot but not boiling. Once the cream is hot, turn off the heat and mix in the malted milk powder and cocoa powder. Whisk until combined.
In a separate bowl, combine yolks, sugar and vanilla. Slowly whisk in the warm cream a little at a time. Pour through a fine mesh strainer to remove anything that may not have mixed well.
Place 6 ramekins into a shallow baking pan. Fill each ramekin about three quarters full with the creme brule mixture. Fill pan up to 1″ with boiling water. Put pan in oven and bake for about 25 minutes but check about half way through. Your custard should be set but also still jiggles, but not watery. When done, remove and allow to cool slightly. After about 10 minutes lay a piece of parchment paper over the ramekins and put in the fridge for a couple of hours to cool.
When cooled, sprinkle raw sugar to form a thin layer and torch to caramelize the sugar or broil, but watch carefully. It doesn’t take lake. Crush up you whoppers and then sprinkle over the sugar. Torch or broil again. Serve at room temp and be prepared to melt with each spoonful. YUM!
Pumpkin spice donut holes are the rage these days it seems. Well, I don’t know about donut holes but pumpkin spice is for sure. Everywhere you look there is some promotion. I get it though, Its that time of year and who doesn’t like pumpkin? Well, I have found a few people, but not too many. I hope you are not tired of all the pumpkin and apple recipes I have been putting out, but it just seems like the right time. I pulled this recipe off of seededatthetable.com and I couldn’t be happier with it since they are baked and not fried! Lets just say, I had my share of several of these little tasty treats. I wasn’t sure how to photograph these guys, but trust me. They are well worth it!
1 3/4 C flour, 2 tsp. baking powder, 1/2 tsp. salt, 3/4 tsp. cinnamon, 1/2 tsp.nutmeg, 1/2 tsp. pumpkin pie spice, 1/2 C vegetable oil, 1/2 C brown sugar, 1 egg, 1/2 tsp. vanilla, 1/2 can of pumpkin puree, 1/2 C milk( I used skim).
Coating- 1/2 C sugar, 2 TB cinnamon and 4oz. melted butter
Preheat oven to 350 degrees. Whisk flour, baking powder, salt, cinnamon, nutmeg and pumpkin spice together. In a separate bowl mix the pumpkin, oil, sugar, egg, milk and vanilla together. Combine all ingredients until it creates a dough.
Spray a mini muffin pan well. Spoon batter into mini muffin container. Bake for 10 minutes or so. Allow to cool for a couple of minutes. I rolled my around in my hands to make them a little rounder so they looked more like holes than mini muffins.
For the coating, melt butter. In a separate bowl mixing cinnamon and sugar. Dip the donut holes in the butter and then roll in the sugar mixture. Eat while warm. If they last past a day, they are still good, but they do become a little gooey, so I think its best just to eat them all or share them.
Whether you are gluten free or not, this pumpkin oatmeal will be sure to win you over. Its more hearty than what you would imagine, easy to make for just one or a crowd and it literally only takes about 40 minutes from start to finish. I just used gluten free oatmeal, but go all out and use Quaker Oats or whatever you have on hand. Seems like the perfect breakfast to me on this breezy fall, almost Halloween kind of day.
1 C gluten free thick cut oatmeal, 2 tsp. pumpkin pie spice, dash of salt, 3/4 tsp. baking powder, handful of raisins, 1/2 C pumpkin pie filling, 1/4 C maple syrup, 1 TB butter, 3/4 C skim milk ( I also have used almond milk, which turns out great too :)), 1 egg and a handful of chopped pecans, and whipped topping
Preheat oven to 350 degrees. Spray ramekins with non stick spray.
In a large bowl combine, oats, pumpkin pie spice, salt, baking powder and raisins. In another small bowl whisk together the pumpkin, maple syrup, butter, milk and eggs.
Combine both bowls and mix well. Pour into ramekins and top with pecans. Bake for 30 minutes. Top with whipped cream and sprinkle additional pumpkin pie spice on top.
I just love these cute little apple hand pies. You have to admit, that anything you can eat with your hands is always better, right? Regular apple pie is just too messy to pick up, but not this one. Just grab and go.
I got really ambitious the other day and decided to make my own pie crust. Its not that I have not done it before but sometimes, time is of the essence and Pillsbury doesn’t do too bad, but you can always tell the difference.
Now, don’t let home made pie crust scare you off. It is really easy, it just takes a little bit more time and patience, but trust me, its well worth it!
Dough – 2 C flour, 1/2 tsp. salt, 1/2 tsp. baking powder, 1 C butter, 1/2 C sour cream.
Filling – 2 C peeled and diced apples (Granny Smith works best), 2 tsp. lemon juice, 1 heaping TB cinnamon, 1/2 C sugar (plus more for later), 2 tsp. flour, and 1 egg (whisked with just a smidge of water for the egg wash).
First make your dough. Whisk your flour, salt, and baking powder in a large bowl. Add butter and work into flour mixture until wet and mixed in well. Stir in sour cream. It will seem like the dough is too wet, but just go with it. Turn it out onto a floured surface. Knead the dough a few times while adding more flour a little a time until it is no longer sticky. Roll the dough out roughly into a 8×10″ rectangle. Fold the dough into thirds and wrap in plastic wrap and stick in the fridge for at least 30 minutes.
Next, onto the filling. Combine apples, lemon juice, cinnamon, sugar and flour until combined. Set aside.
Preheat oven to 425 degrees. Take dough out of fridge and unfold it onto a floured surface, rolling out to roughly 12×12. ( Be careful that the dough isn’t too thin, but you don’t want it too thick either). Use your best judgement. Use a 3″ round cookie cutter or the base of a water glass. cut out as many circles as you can get and then re roll and continue cutting until you end up with approx. 24 circles.
Place 9 circles in a parchment paper lined cookie sheet. Spoon a portion of the apple pie filling into the center of each circle, leaving room around the edges. Top the apple filling with another dough circle. Crimp the edges of the pie with a fork to seal. Brush each pie with the egg wash. Make a small slit in the center of the pie to let steam escape and then sprinkle with sugar. Don’t hold back!
Bake for 15 minutes until light golden. Let stand for a few minutes and then enjoy!
Any time you can use a crock pot and then add the scent of maple and pumpkin to your home, go for it. Throw in some Chex Mix and you have got yourself a nice little appetizer. I typically don’t by Chex cereals but my daughter was on a gluten free kick for a while and Chex has some great cereals that we tried out. I ended up buying a couple of boxes and really didn’t have room in my pantry for everything I purchased, so we started throwing some things together (after I was researching some ideas) I came across AverieCooks website and with a little help from her and what I had in my pantry, the final product was pretty tasty. Hope you enjoy.
3 C cinnamon Chex, 3 cups rice Chex and 3 C honey nut cheerios, 1 C each of dried cranberries and cherries, 3/4 C each of honey roasted cashews and honey roasted peanuts, 1 1/2 C pretzels, 1 1/2 C graham cracker broken up, 1/2 C butter(melted), 1/2 C maple syrup, 1/4 C brown sugar, 2 TB pumpkin pie spice, and 1 TB vanilla. Hint ( if you don’t have something, try something else. It will still be good).
In a large crock pot add cereal, dried fruit, nuts, pretzels and graham crackers.
Melt butter. Add maple syrup, brown sugar, pumpkin pie spice, and vanilla and whisk until combined. Drizzle over the dry ingredients in the crock pot and stir well with a rubber spatula, so you don’t break up the pieces of cereal. It may seem like it is not enough liquid, but it will be fine.
Cook covered on high for 2 hours, stirring every 30 minutes. Check after about 90 minutes to make sure nothing is burning. When done, turn over on wax paper and let dry completely for two hours or overnight. Break apart and keep in a zip lock bag. This will be chewier than most Chex mix type concoctions, but after tasting, I don’t think you will mind.
Who doesn’t love apple Pie and cupcakes. I love the individuality of them and they look so perfect when completed. I like this recipe because its easy but it looks gourmet and you can tweak it to your own tastes just by adding as much of certain spices as you like.
1 box of yellow cake mix, 20 oz. can of apple pie filling, 1 C room temp butter, 1 C powdered sugar, 1/2 C brown sugar, 2 TB (approx) of cinnamon, divided, 2 tsp. of cloves, nutmeg and allspice divided, splash of milk and 1 tsp. of vanilla.
Preheat oven to 350 degrees. Line a jumbo muffin tin with with cupcake liners.
Prepare yellow cake mix according to box directions. Add 1 TB of cinnamon and 1 tsp. each of cloves, nutmeg and allspice. Stir. If you feel like you want to add more, go for it.
Fill cupcake liners 2/3 full and bake according to box. Cool completely!
While cooling, take your apple pie filling ( I like country style ) and dice up apples. Add remaining cinnamon, cloves, nutmeg and allspice and set aside.
When the cupcakes are cool, core out the center of the cupcake, without touching the bottom to create a hole. Fill cupcakes with apple pie filling. Save a little bit for decoration for the tops of your cupcakes.
Whip butter, brown sugar, vanilla and a dash more cinnamon until light and fluffy. Gradually add powdered sugar and milk until you get your desired consistency. Pipe frosting onto each cupcake, add a dollop of apple pie filling and sprinkle with more cinnamon.