Pumpkin Spice Latte Granola

One of my favorite things about Fall is the pumpkin recipes sprouting up everywhere in the blog world. Pumpkin is one of my very favorite flavors, and I love to experiment with pumpkin recipes. Last year I made pumpkin granola, and it was a huge hit. I found a recipe for a pumpkin spice latte granola, and I couldn't resist trying it out. I don't go to Starbuck's much, but I do love their pumpkin spice lattes during this time of year.

This recipe is definitely a keeper. I combined the original recipe with the pumpkin granola recipe that I made last year, and it turned out perfectly.  Since I like to munch on granola at night, I used caffeine-free coffee grounds (pumpkin spice flavored). Otherwise, I would be up all night.

Feel free to play with proportions and ingredients. Granola is not an exact art. That's what's so great about it. If you don't use seeds, just increase the amount of oats, nuts, or dried berries. Get creative! I think next time I'll add some chocolate covered espresso beans after it cools. That would kindof make it like a pumpkin spice mocha. I like!


Pumpkin Spice Latte Granola


Ingredients:
3 1/2 cups rolled oats (not quick cooking)
2  1/2 cups dried cranberries
1 cup pecans, chopped
2 Tablespoons chia seeds
1/4 cup flax seeds
1/4 cup applesauce
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/4 cup agave nectar (or maple syrup)
1/2 cup brown sugar
1 1/2 Tablespoons coffee grounds
1/2 teaspoon salt
2 Tablespoons pumpkin pie spice
1 Tablespoon coconut oil (or canola oil)

Directions:
Preheat oven to 350-degrees.

Combine the first 5 ingredients (oats through flax seeds) in a bowl.

In another bowl mix the next 8 ingredients (applesauce through pumpkin pie spice).
Gently stir the dry ingredients into the wet ingredients. Drizzle and toss with coconut oil until evenly coated.

Spread on a foil-lined baking sheet and bake for about 45 minutes, stirring every 15 minutes, or until golden brown.

Source: adapted from Spoonful of Sugar Free

Donut Hole Acorns

Last week I had a meeting in the city that I grew up in. I always enjoy meetings there because I get to see my family and friends. My mom was in charge of helping with a reception for the new teachers at her school. She wanted to make these acorns for the "Fall themed" reception, and she didn't have to twist my arm too hard to get me to help.

We used peanut butter and chocolate jimmies for the acorn top, but we both agreed that Nutella and toffee bits would taste better.  You can make these the night before or the day of serving. If you make them too far in advance, they will dry out.

What you'll need to make these:

Donut holes
Nutella (or peanut butter)
Toffee bits (or chocolate jimmies)
Pretzel sticks, broken in half


The directions are pretty much self-explanatory.  Dip the donut hole in the Nutella (or peanut butter), making sure to cover about 1/3 of the top. Then roll it in the toffee bits (or jimmies). Stick a half of a pretzel stick in the top and set on wax paper. Keep in a covered container until serving time.

Source: Gracious Rain

Pumpkin Peanut Butter Oatmeal Bars

I got the itch to clean out my pantry the other day. I had a huge container of peanut butter from Costco that I rarely eat except for the occasional spoonful before bed (What? You don't eat peanut butter by the spoonful?). I also had partially used bags/containers of craisins, white chocolate chips, and oatmeal.  I'm happy to say that I made a little more room in my pantry, and I got some delicious oatmeal bars as a result of my "hard" work.

These are great for breakfast or if you need a pick-me-up snack before a workout. They also make great bedtime snacks (much more satisfying than a spoonful of peanut butter). Feel free to play around with the add-in ingredients, and use whatever you have in your pantry.


Pumpkin Peanut Butter Oatmeal Bars

Ingredients:
scant 1/2 cup peanut butter
scant 1 cup pumpkin puree
2 cup oats (whole rolled; not quick cook)
1 cup brown sugar, packed
1/2 cup white sugar
1 Tablespoon pumpkin pie spice
3/4 teaspoon cinnamon
1 Tablespoon vanilla extract
1/3 cup each of add-ins: white chocolate chips, Craisins, or whatever your heart (or pantry) desires


Directions:
Preheat oven to 350-degrees F.
Combine all ingredients into a mixing bowl and stir by hand. Spread batter (it will be pretty moist) into a foil-lined and sprayed 8x8 or 9x9-inch baking dish. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. The bars may still look underdone, but that's okay because they will continue to set up as they cool. Allow to cool very well before slicing into squares. Store extras on the countertop, refrigerator, or in the freezer for long term storage.

Source: Love Veggies and Yoga

Apple Cinnamon Monkey Bread Muffins

I received this recipe from Joelen from the What's Cookin, Chicago blog. The theme of this recipe swap was apple or pumpkin. I was so excited to get this recipe because I love monkey bread, and I've always loved looking at Joelen's blog. She is super smart and talented when it comes to food, and I knew this recipe was going to be a winner.

I chose to make mini monkey bread in muffin tins in order to help with portion control. If you would rather make the whole thing in a bundt pan, head over to Joelen's post to get the ingredient amounts and baking time. Whichever you choose to make, you will be pleased. The pre-made biscuit dough makes this recipe whip up in no time. I loved the sugary crust that forms on the top layer, and the apple filling was a nice twist to the original monkey bread that I've tried in the past.



Apple Cinnamon Monkey Bread Muffins

Ingredients:
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
6 Tablespoons butter, melted
2/3 cup packed brown sugar
2 (12-ounce) cans refrigerated biscuits (10-count)
2 small apples, peeled and finely chopped
1 cup coarsely chopped pecans, divided

Directions:
Preheat oven to 350-degrees F.

Spray muffin pan with nonstick cooking spray. Mix the granulated sugar and cinnamon, set aside.

In a small bowl, combine the melted butter and brown sugar, stirring well; set aside

Cut each biscuit in half (to make 40 pieces total) and flatten with your fingers. Dredge each side of the flattened biscuit in the cinnamon sugar mixture. Place 1/2 teaspoon of chopped apples in the center of each biscuit, wrapping and sealing the dough around the apples; set aside. Repeat with all the remaining biscuits.

Sprinkle 1/3 of the chopped pecans among each of the 12 muffin spaces. Place 2 of the prepared biscuits in each muffin space, making sure they cover the bottom. Sprinkle with some of the cinnamon-sugar mixture, and pour half of the melted butter mixture over the biscuits. Sprinkle with another 1/3 of the chopped pecans.

Layer the remaining biscuits (1-2) on top of the pecans in the muffin tins. Sprinkle with the remaining cinnamon-sugar mixture, and pour the remaining butter mixture over the biscuits. Sprinkle with the remaining 1/3 cup of pecans.

Bake for 15-18 minutes, or until golden. Remove from the oven and cool for 5 minutes. Place a platter on top and invert (or carefully remove with a spoon).

Source: What's Cookin, Chicago?; originally adapted from Paula Deen

Skinny Vanilla Iced Cappuccino

I absolutely love coffee. I can hardly function if I don't have my morning cup. I would love to enjoy my morning cup while relaxing, but the reality is that I usually grab it in a to-go cup and drink it on my way to work. The down-side to drinking it on the way to work is that summers are so hot in south Alabama, and hot coffee makes it almost impossible to cool off (even with my AC going full speed). 

Then I thought, "Why not make iced coffee?!?"  That way I could be caffeinated and cool off at the same time. This recipe is very versatile. I used vanilla flavoring in this batch, but you could play with flavors according to the season. I can't wait to try a pumpkin version when the pumpkin creamer comes out. Oh, and peppermint around Christmas time... get creative!


Skinny Vanilla Iced Cappuccino

Ingredients:
5 cups strongly brewed (or double brewed) coffee
14-ounce can fat-free sweetened condensed milk
2 cups fat-free half-and-half
3 teaspoons vanilla extract or flavoring

Directions:
Brew 1 pot of strongly (or double)-brewed coffee. Bring to room temperature.

Measure 5 cups of cooled coffee into a pitcher. You can use any leftover coffee to make coffee-ice cubes.

Add sweetened condensed milk, half-and-half, and vanilla to coffee in pitcher. Mix well and refrigerate at least 1 hour before serving.

Source: barely adapted from baby food scoops

Make-Ahead Smoothies

I love drinking smoothies, but sometimes it can be time consuming cutting up the fruit and measuring out the yogurt. There are several brands at the grocery store that offer bags of frozen fruit and yogurt. All you have to do is add milk or juice. These work great except for the fact that they charge an arm and a leg for each bag (1-2 servings, depending on how big of a glass you like).

I found this idea on another blog, and it was one of those "Gah, why didn't I think of that" kind of moments. I played around with the ratio of fruit to yogurt until I found one that I liked. The bags I made make a large glass, so feel free to cut it in half to make a smaller serving. I'll probably do that next time.

You can use whatever kind of yogurt you like. I used strawberry because that's what was on sale, but feel free to use plain or any other flavor you like. Greek yogurt would also work well and adds more protein. Freeze the yogurt in an ice tray to make cubes of frozen yogurt.

You can also play around with the fruit. Freeze strawberries and slices of bananas to make a strawberry-banana smoothie. Make mixed berry smoothies, which is what I did here, by using a mixture of strawberries, raspberries, blackberries, and blueberries. You can use fresh seasonal fruit or whatever you can find in the frozen section of your grocery store. Get creative!

Make-Ahead Smoothies

Ingredients
(for each freezer bag):
1 cup fruit, frozen
4 cubes yogurt, frozen (approx 1 TBSP each)

Directions:
Freeze yogurt in an ice tray to yield approximately 1 tablespoon cubes of yogurt.
Add 1 cup fruit and 4 yogurt cubes into freezer bags, and freeze until ready to use.
Pour the contents of freezer bag into the blender and add about 1 1/4 to 1 1/2 cups milk or juice. Puree until smooth.
Makes about 2 servings

Source: The Tidy Nest

Baked Eggs in Tomato Cups

I love Saturday mornings because I get to sleep in and try out new breakfast recipes. Let me be honest; breakfast usually ends up being brunch for me on Saturdays. God bless me when I have children! My days of sleeping late will be as frequent as the sunshine in an Alaskan winter.

Last weekend I tried this recipe and fell in love. If you know me and/or read my blog, you know about my love for Caprese-like flavors. This is no exception, and the protein in the egg kept me full for hours. Unfortunately my man had to work last Saturday and didn't get to try it. Next time he has a free Saturday, I'll definitely make this. I'm confident he will fall in love with it just like I did.


Baked Eggs in Tomato Cups

Ingredients:
2 large tomatoes
2 large eggs
1/4 cup shredded Mozzarella
1/4 cup shredded Parmesan cheese
Salt and Pepper, to taste
1 Tablespoon fresh basil, shredded

Directions:
Preheat oven to 425-F.

Slice off the tops of each tomato. Using a sharp paring knife and a spoon, gently cut around the inside perimeter of the tomato and scoop out the seeds.

Place the tomatoes in an oven proof baking dish, with the tops.

Depending on the size of your tomatoes, place 1-2 Tablespoons of the shredded Mozzarella in the bottom of each, making a little well with your fingers so the eggs will lay flat.

Carefully break an egg into each tomato, trying as best you can to keep all the whites inside the tomato.

Bake the eggs for 10 minutes. They will just begin to set by this time.

After 10 minutes, sprinkle the tops of the eggs with Parmesan cheese. Bake for another 7-13 minutes, until the eggs are set to your desired consistency.

Remove the eggs from the oven and let sit for 2 minutes. Sprinkle with salt and pepper, and garnish with fresh basil.

Source: barely adapted from The Curvy Carrot

Laughing Cow Breakfast Burrito

I've finally found a breakfast recipe that keeps me satisfied until lunch and doesn't take much time at all to make. It's packed with fiber and protein, and one burrito is only 175 calories. I have a small (9-inch) non-stick skillet, which makes clean-up a breeze. In the time it takes me to eat a bowl of cereal, I can make this burrito and clean the pan. I've eaten this for breakfast every day for the past week, and I can tell a big difference in my morning energy level.

Laughing Cow Breakfast Burrito


Ingredients:
1 wedge Laughing Cow cheese (plain or flavored)
1 small whole wheat tortilla (I use Mission brand carb balance)
1/2 cup Egg Beaters
4 drops hot sauce
Salt and pepper, to taste
Fresh chives (optional)

Directions:
Spray a non-stick skillet with cooking spray. Cook the egg beaters, scrambling them as you go. Turn heat off and add hot sauce, stirring well. Spread the Laughing Cow cheese on the tortilla and microwave for 20 seconds. Add egg to the wrap and sprinkle with fresh chives.
Makes 1 serving

Nutritional Info: 175 calories; 3.5g fat; 17g protein; 8g fiber

Source: adapted from The Laughing Cow

Strawberry Banana Smoothie

I go way back with smoothies. I remember going to the mall with my friends back in high school, and we would always grab a smoothie at the local smoothie store. Strawberry Banana has always been my favorite, and it's not often that I step away from that combination of flavors.

Smoothies are a great way to get fruits into your diet, and they are perfect for a pool-side snack on a hot summer day. I like to put almonds and Greek yogurt in my smoothies to bump up the protein.


Strawberry Banana Smoothie

Ingredients:
3/4 cup frozen or fresh strawberries
1 banana
1/2 cup plain Greek yogurt
1/4 cup skim milk
2 Tablespoons unsalted almonds
1/4 cup ice (or more if you use fresh fruit)

Directions:
Place all ingredients into a blender and puree.
Yield: 1 tall glass

Source: Taste & See original

Pumpkin Granola

Granola is one of my favorite things to munch on. It's great on cereal, yogurt, and even by itself. I haven't tasted any granola that's as good as this recipe. The spices along with the pumpkin and dried cranberries give the perfect flavor for this season. I've already made two batches. I added pumpkin seeds to the first batch, and omitted them on the second batch. I prefer the batch without the pumpkin seeds the most.

This is what my breakfast looks like in the morning. Greek yogurt sprinkled with pumpkin granola and then drizzled with a little maple syrup. Mmmm. Heaven!


I also packaged some up and mailed it to my sister and brother-in-law in Kansas City. I hope they enjoy it.

Ingredients:
5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup dried cranberries

Directions:
Preheat oven to 325-degrees. Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine oats, spices, and salt. Mix well.

In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries. Let cool completely. Store in an airtight container.

Source: Adapted from Two Peas and Their Pod ... originally from Baking Bites

Nutritional Info** I added up all of the fat grams and calories as I added each ingredient. I came up with the following nutritional information:
For 1/4 cup granola, there are 1.2 grams fat and 94 calories

Crispy Potato Cakes

I'm a big fan of The Next Food Network Star. Last season Melissa D'Arabian won her own show, which she calls, Ten Dollar Dinners. I love the idea of a show that teaches you how to cook on a budget. I think that's a good thing for anyone to learn how to do. We never know when times will get tough, especially with the economy the way it is now.
These potato cakes are a delicious and budget friendly side item. I like to make these when we have breakfast for supper (my favorite). We like to dip these in ketchup, but you could eat them plain or dip them in ranch dressing or whatever else you fancy.

The first time I tried to make this, I used a 10-inch non-stick skillet. It didn't work too well. I've found that the small non-stick skillet works much better. It cooks more evenly and doesn't fall apart when flipping it.

Ingredients:
2 Tablespoons vegetable oil

2 Tablespoons butter
2 large russet potatoes, peeled and grated
Salt and black pepper, to taste
2 Tablespoons fresh chopped parsley leaves (optional)

Directions (these directions are for a 10-inch skillet. Use less potato if using the small skillet):
In a nonstick skillet, heat the vegetable oil and butter over medium heat. Press grated potato into pan. Season with salt and pepper. Let cook undisturbed until crisp on the bottom, 8 to 10 minutes. Gently flip onto a plate and then slide other side into pan to cook. Salt and pepper second side. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve.

Source: Food Network

Carrot Cake Pancakes

I surprised Aubrey this morning with breakfast in bed. I woke up early to make these pancakes, which were perfect for Easter. We both agreed that these were very good, and I would even make them again. However, I don't think anything can compare to plain pancakes with fresh fruit on top. :)
I cut this recipe in half since it's just the two of us.

Ingredients:
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 Tablespoons butter, softened
2 Tablespoons honey

Directions:
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine the brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)

Nutritional Info (per serving): 315 calories; 13.3g fat; 78mg cholesterol; 177mg calcium; 41.6g carbs; 381mg sodium; 7.8g protein; 2.2g fiber; 2.3mg iron

Source: Cooking Light

.... And below is my Easter surprise from Aubrey:


Isn't he sweet!

Baked Blueberry Pecan French Toast

A sweet friend made this french toast for us to stick in the oven for our breakfast Christmas morning. She packed it up so neatly, so all we had to do is stick it in the oven and put the topping on. It was delicious. The only change I would make is to double the pecan topping because it rocked my socks off. I really could have just licked it right off the spoon, but I wanted to be good. This is the perfect breakfast to make if you're having company. It sits overnight, and then all you have to do the next day is pop it in the oven.


Ingredients:
1-16 ounce loaf french bread, sliced into 1-inch pieces
1 Tablespoon butter, softened
8 large eggs
2 1/2 cups whole milk
1 1/2 cups heavy whipping cream
1 Tablespoon sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Topping
1/2 Tablespoons butter, softened
3/4 cup light brown sugar
1 1/2 Tablespoon light corn syrup
1 cup pecans
1 cup blueberries

Directions:
Preheat oven to 325.
Spread bread crumbs on a baking sheet and bake 15 minutes until bread is hard and dry. Butter a 13x9 baking dish and pack the dried bread crumbs into it. Whisk the eggs in a large bowl until combined. Whisk in the milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg. Pour mixture over the bread. Cover the entire mixture with plastic wrap, and push the bread down into the bread mixture until coated. Refrigerate overnight.

Topping
Stir butter, brown sugar, and corn syrup together until combined. Stir in the pecans. Wrap in plastic wrap and refrigerate overnight.

The next day: Bake at 350-degrees for 45 minutes. Add blueberries, and dollop pecan mixture over the bread. Bake for 15 more minutes. Serve with warm maple syrup.

Source: Therena Smith

Honey Crunch Granola

I'm not quite sure why, but this granola reminds me of childhood. Mama, did I used to snack on it? Or did I eat it as cereal? Who knows? But I know this recipe sure is addicting. All of the flavors work really well together. It makes a ton, but the good thing is that it will be good for 2 months after it is made. I'll be enjoying this in my yogurt and cereal for a while. And I'm sure I'll be snacking on it by it's self, too!
I omitted the salt since I used salted sunflower seeds. I also used unsweetened coconut since I already had some on hand. For the fruit, I threw in some golden raisins, dried apricots, and dried cherries. If you use large fruits, cut them into 1/2-inch pieces.

Ingredients:
3 cups rolled oats (not instant)
1/2 cup raw sunflower seeds
1/2 cup sliced almonds
1/2 cup dried shredded coconut, unsweetened or sweetened
2 Tablespoons sesame seeds
Big pinch of salt
6 Tablespoons good-flavored honey
2 Tablespoons vegetable oil
1/2 cup diced dried fruit

Directions:
Preheat oven to 300-degrees.

In a large bowl, mix together the oats, sunflower seeds, almonds, coconut, sesame seeds, and salt.

In a small saucepan, warm the honey and vegetable oil. Pour the warm honey mixture over the dry ingredients and stir until they are well coated. Spread evenly on a baking sheet and bake for 30 minutes, or until golden brown, stirring occasionally. Remove from the oven and cool. Once the granola is completely cool, stir in the dried fruit.

Store in an airtight container at room temperature for up to 2 months.

Source: The Perfect Scoop by David Lebovitz

Eggnog Cranberry Muffins

I've been busy in the kitchen lately baking goodies for a Christmas Eve brunch that my in-laws host each year. These mini muffins were one of my contributions to the brunch. The recipe made 24 mini muffins AND 12 regular sized ones, so i have several left over for future breakfasts. I used frozen cranberries since my grocery store didn't have fresh ones. I chopped them really quickly and stuck them back in the freezer as soon as I finished. I've always heard to keep berries frozen when baking instead of thawing them out. I'm not sure if it's true or not, but I wanted to be on the safe side.
I was very pleased at how these tasted. The cranberries were tart, and there was still a hint of eggnog flavor. The streusel topping was amazing! Make sure to pile it on top of muffins until there is no more!

Ingredients:

Muffins
2 1/4 cups all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 cup plus 2 Tablespoons granulated sugar, divided
2 large eggs
3/4 cup eggnog
5 1/3 Tablespoons unsalted butter, melted
1 teaspoon almond extract
1 1/2 cups coarsely chopped cranberries

Streusel Topping
1/2 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 Tablespoons unsalted butter, slightly softened
1/2 cup chopped pecans

Directions:
Preheat oven to 400-degrees.
Line muffin cups with paper liners. In a medium mixing bowl, combine the flour, baking powder and salt; stir to combine. In a large mixing bowl, combine 1 cup of the sugar, eggs, eggnog, melted butter, and almond extract. Stir until well combined. Mix in the dry ingredients just until incorporated. Toss the chopped cranberries with the remaining 2 tablespoons of sugar, and fold into the batter. Divide the batter evenly between the prepared muffin liners, filling them about two thirds of the way full.

To make the streusel topping, combine the sugar, flour, cinnamon and butter. Cut the butter into the dry ingredients until a coarse, crumbly mixture forms. Stir in the pecans if using. Sprinkle the mixture evenly on top of the muffin batter.

Bake for about 18-22 minutes (about 10-12 minutes for mini ones), or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.

Source: Annie's Eats

Pumpkin Streusel Muffins

I haven't met a streusel muffin I didn't like. These pumpkin ones are no exception. I'm so happy that I'm finally learning my oven's personality because these baked up just beautifully. I love the puffy top. The original recipe didn't say how many muffins this made, but I was able to make 17 of them. I'm sure if I scraped the rest of the bowl out, I could have gotten 18 muffins out of it. These are very addicting. I had to put them in the freezer so I wouldn't snack on them. These will make for a good breakfast for the next week or so. I'll just pull out what I need the night before and let it thaw. I may even put a slab of "I can't believe it's not butter" on it and stick it in the microwave for several seconds. Yum!

Ingredients:
1/4 cup butter, softened

1/2 cup sugar

1/4 cup packed brown sugar

2/3 cup canned pumpkin

1/2 cup buttermilk

2 eggs

2 Tablespoons molasses

1 teaspoon orange zest

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon cloves

1/4 teaspoon salt

Streusel Topping
1/3 cup all-purpose flour

3 Tablespoons brown sugar

2 tablespoons cold butter

2 tablespoons rolled oats (optional)

Directions:
Pre-heat oven to 375-degrees. Cream together butter and sugars until creamy. Beat in pumpkin, buttermilk, eggs, molasses, and orange peel. Combine the dry ingredients in a small bowl and mix into the batter. Stir just until combined. Fill greased or paper-lined muffin tins 2/3 full of batter.

For topping, combine the flour and brown sugar and oats (if using) in a small bowl. Cut in butter until the mixture is crumbly. Spoon streusel topping over the muffins and bake for 20 to 25 minutes or until a tester inserted in the center comes out clean. Cool in pan for 5 minutes before removing to a wire rack.

Source: Buns in My Oven

Cranberry Coffee Cake

I've made this coffee cake several times, and it's one of my absolute favorite coffee cake recipes. It's perfect for any season, and it's a great recipe to give away or serve at a party or tea. The recipe is from a dear friend, Connie Scollin. My family met Mrs. Connie on a mission trip that we took to Lima Peru. She is such a godly woman and so much fun to be around. She helped give a tea for me during my engagement, and this coffee cake was served there among a lot of other dainty foods.
I made this cake for a friend of mine that just had a baby. It's perfect for new moms because any leftovers from dessert will work for breakfast the next morning. I wish I had a picture of individual slices because the cake is layered with cranberry, which makes it a colorful cake.




Ingredients:
1 stick butter, softened
1 cup sugar
2 large eggs
1 teaspoon or more almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 (16-ounce) can whole berry cranberry sauce
1/2 cup chopped pecans (or more)

Frosting
3/4 cup powdered sugar
2 Tablespoons warm water
1/2 teaspoon almond extract



Directions:
Preheat oven to 350-degrees for tube pan, 325-degrees for bundt pan. Grease and flour pan. Cream butter and sugar. Add eggs, one at a time, and beat well. Add almond extract. Sift dry ingredients together and add about 1/2 cup at a time, alternating with the sour cream, until all is blended. Put 1/3 batter in pan. Spoon half of the cranberry sauce into pan and swirl through batter. Spoon another 1/3 batter into pan. Layer remainder of sauce; top with remainder of batter and sprinkle with nuts. Bake 50-60 minutes in tube pan. Bake 45-55 minutes in bundt pan. Cool thoroughly before removing from pan. Combine frosting ingredients and drizzle over cake.

Lemon-Blueberry Muffins

Last weekend, we went to the beach with another friend couple. Alison (my "hostess with the mostess" friend) made a frittata one morning, and I made these muffins to go along. I actually made the muffins before we traveled to the beach, but I made the glaze when we got there. These were delish... not too sweet, but not too bland either. I learned that it's really dangerous to make mini muffins because they are so easy to just pop right in your mouth.

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup chilled butter, cut into small pieces
1 1/4 cups low-fat buttermilk
1 Tablespoon grated lemon rind
1 large egg, lightly beaten
1 cup fresh blueberries
Cooking spray
1 Tablespoon fresh lemon juice
1/2 cup powdered sugar

Directions:
Preheat oven to 400-degrees.

Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 5 ingredients in a medium bowl, cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. I actually used my electric mixer for this part because I got impatient. Make a well in center of mixture.

Combine buttermilk, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400-degrees for 20 minutes or until muffins spring back when lightly touched. I baked the mini muffins for about 11-12 minutes. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins. Yield: 1 dozen (serving size: 1 muffin)

Nutritional Info: 187 calories; 4.8g fat; 3.7g protein; 32.6g carbs; 1g fiber; 1.1mg iron; 264mg sodium; 59mg calcium.

Source: All-New Complete Cooking Light Cookbook

Bran Muffins

I made these muffins for a lady down the street from us who recently had back surgery. I packaged them with a few oranges so she could have an easy breakfast. Of course I had to taste them to make sure they were good... and they were. Aubrey and I have been snacking on the rest. These also freeze well.

Ingredients:
4 Tablespoons shortening
1/2 cup brown sugar (light or dark or some of both)
3 Tablespoons molasses
1 egg, slightly beaten
1 cup buttermilk
1 teaspoon baking soda
1 cup wheat bran
1 1/2 cups bread flour or all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins or more (black or golden or some of both)... I used 1 cup
A pinch of cinnamon, cardamom, and/or ginger (optional, not in original recipe)

Directions:
Cream shortening and sugar together. Add molasses and egg. Beat until smooth. Sprinkle the baking soda into the buttermilk, stirring to dissolve. Add buttermilk mixture to the creamed mixture, and add the bran. Mix until just incorporated. Sift together flour, baking powder, salt, and spices, and add to creamed mixture with the raisins. Stir only until blended. Fill prepared muffin cups about 2/3 full.

Bake in 425 degree oven for 12-15 minutes. Makes about 12-15 muffins. This recipe is easily doubled and extra muffins freeze well.

Source: Vintage Victuals

Originally from "The Coffee Cup" cookbook of the Lachine General Hospital Women's Auxiliary in Montreal, Canada

King Cake

Mobile, AL is actually where Mardi Gras originated. I'm not from Mobile, but I'm living here not, and I'm getting used to the Mardi Gras scene. Last weekend was my 4th year going to the ball, and it's Aubrey's 3rd year being in the Inca Crew. He actually got to ride on the float this year and throw out beads, moon pies, etc.
I wanted to make a king cake last Mardi Gras, but time wouldn't allow.... So I made time to make one this year. I found a recipe for a cream cheese filled king cake from Emeril, and I am very pleased with it. It was actually a lot easier to make than I thought it would be. This makes a great breakfast or dessert.

Ingredients:
2 packages dry active yeast
1/2 cup sugar
8 tablespoons unsalted butter, melted
5 egg yolks
1 cup warm milk (110 degrees F)
4 to 5 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon zest
Vegetable oil
8 ounces cream cheese
2 1/2 cups powdered sugar
Juice of one lemon
2 tablespoons milk
Purple, green and gold sugar sprinkles
Plastic baby toy

Directions:
Combine the yeast, sugar, butter, and egg yolks in the bowl of an electric mixer fitted with a dough hook. Add the milk. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced.

In a separate large mixing bowl, combine the flour, salt, nutmeg, and lemon zest. Add this mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours.

Meanwhile, in a small bowl, combine the cream cheese and 1/2 cup powdered sugar. Mix well. In another small bowl, combine the remaining powdered sugar, lemon juice and milk. Mix well and set aside.

Turn the dough out onto a floured surface. Roll the dough out 30 inches long and 6 inches in diameter. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal all sides completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam side down. Shape the dough into a ring. Place a well-greased 2 pound coffee can or shortening can in the center of the ring to maintain the shape during baking. Press the plastic baby toy into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel and place in a warm, draft free place. Let the dough rise for about 45 minutes or until the dough doubles in size.

Meanwhile, preheat oven to 350-degrees. With a sharp knife, make several slits around the top of the ring. Place in the oven and bake for 30 minutes, or until golden brown. After baking remove the coffee can immediately. Allow the cake to cool. Drizzle the cake with the sugar glaze. Sprinkle the cake with sprinkles, alternating colors. Cut the cake into individual pieces and serve.

If you want to know more about the history of the king cake, go here. It's really interesting.... something I just learned.