Tuesday, February 19, 2013

Pumpkin Bran Muffins

I have made thousands of muffins in my kitchen as we eat muffins often.  They are so convenient for a snack, the kid's lunches, a quick breakfast.  I prefer to make them over cookies or cakes.  I also have a bit of attention deficit disorder when it comes to muffin recipes.  I rarely make the same one twice.  I'm always in search of something better and tastier.  These pumpkin bran muffins are an exception.  I have made them more than once and I will continue to make them regularly as they tick all my boxes for muffin goodness.  Moist, not too sweet, freeze well, use healthy ingredients, highly adaptable - all good things!  Plus this recipe has the added benefit of using an entire can of pumpkin (I hate only using a cup and then having to freeze the rest) and it makes a large batch (around 36).


Pumpkin Bran Muffins
(I know I got this from the Internet somewhere but can't find the source)

  • 1 large can (796ml) pumpkin
  • 1.5 cups sugar
  • 1 cup oil
  • 6 eggs
  • 4 cups flour
  • 2 cups oat or wheat bran
  • 1 teaspoon salt
  • 1.5 tablespoons cinnamon
  • 1.5 tablespoons baking soda
  • 1.5 tablespoons baking powder
  • 2 cups add ins - raisins, chocolate chips, nuts, etc
*Combine pumpkin, sugar, oil and eggs.
*Sift together dry ingredients.
*Add dry mixture into the wet mixture and stir until combined.
*Stir in add ins.
*Bake at 350 degrees for 22-25 minutes.

I use half white and half whole wheat flour and olive oil with good results in this recipe.  I've also used coconut palm sugar (I think that's what it's called) which gives them a deep, rich flavor.  I make these for my baby to eat but I don't add any add ins to his.

- C :)

Sunday, October 28, 2012

Oatmeal Cookies

I've been craving oatmeal cookies lately.  Must be the dusting of snow on the ground and the freezing cold wind outside!  These made the house smell wonderful and chased away the chill of the day.

Oatmeal Cookies
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup nuts or raisins
  • 3 1/4 cups rolled oats
*Preheat oven to 350 degrees.
*Cream butter and sugars.  Add in eggs and vanilla.  Beat well.
*Combine flour, baking powder, salt and cinnamon in a separate bowl.  Beat into wet ingredients.
*Stir in nuts/raisins and oats.
*Drop by the tablespoon on greased cookie sheets or parchment paper.
*Bake for 12 to 18 minutes depending on if you like your cookies soft or crispy.

These cookies are quite sweet.  I'm going to experiment with decreasing the sugar next time I make them.  I'll update the recipe if I make any changes.  I made them with no nuts or raisins and they are a very good basic cookie.  The kids loved them.

-C :)

Tuesday, October 9, 2012

Lemon Cheesecake Bars

These creamy bars combine two of my favorite things - tangy lemon and cheesecake.  They are really easy to make but taste like they required hard work.  I have to refrain from making these every week.  I'd like to but my hips wouldn't appreciate it!!

Photo by me.

Lemon Cheesecake Bars
(recipe from allrecipes.com)
  • 1 1/2 cups flour
  • 1/2 cup icing sugar
  • 3/4 cup butter, cubed
*Whisk flour and sugar together.  Cut in butter.  Press into a 9x13 pan that has been greased.  Bake at 350 degrees for 15 to 18 minutes.
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 tablespoon flour
  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice
*Whisk together.  Pour over baked crust.  Skim off bubbles.
  • 2 (8oz) packages cream cheese
  • 1 cup sugar
  • 2 eggs, beaten
*Mix cream cheese and sugar.  Whisk in eggs.  Spread over lemon mixture.
*Bake at 350 degrees for about 30 minutes until filling is set.  The lemon layers will separate as it bakes.

I make half the recipe in an 8x8 inch pan.  I also use light cream cheese.

-C :)

Monday, September 24, 2012

Pumpkin Zucchini Muffins

Another pumpkin recipe!!  Tis the season!  I was looking for a way to use of some of the abundance of zucchini that I have and this recipe fit the bill.  It not only used some zucchini, it also used my favorite fall ingredient - pumpkin!

These muffins came together quickly, freeze well and taste amazing.  They are very moist but not soggy.  The spices are just right and taste great with a cup of coffee.

Photo by me.
Pumpkin Zucchini Muffins
(adapted from Six Sister's Stuff)
  • 3 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup pumpkin
  • 1/2 cup olive oil
  • 1 1/2 cup applesauce
  • 1 tablespoon vanilla
  • 3 cups flour (I used white whole wheat)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 cups shredded zucchini
  • 1 cup walnuts or pepitas
*Preheat oven to 350 degrees.  Line or grease muffin tin.
*Combine eggs and sugar.  Add pumpkin, butter, and vanilla.
*Combine dry ingredients in a second bowl.
*Gradually add dry ingredients to the wet ingredients.
*Stir in zucchini and nuts/pepitas.
*Spoon into muffin tin until almost full.
*Bake for 20 - 25 minutes.

-C :)

Friday, September 21, 2012

Crustless Mini Pumpkin Pies

I'm in love.  Fall is in the air and Thanksgiving is only a few weeks away.  This has me thinking of all things pumpkin.  I came across these fabulous looking Pumpkin Pie Cupcakes on Pinterest.  I've renamed them because to me they are tiny crustless pumpkin pies.  I love these because I'm not a fan of pie crusts!  These are a bit less creamy than real pumpkin pie but not in a bad way.  My kids both loved these.

Photo by me.
Crustless Mini Pumpkin Pies
(from Baking Bites)
  • 2/3 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 can (15 oz) pumpkin
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup half and half or evaporated milk
*Preheat oven to 350 degrees.  Line a muffin tin with 12 liners.
*Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
*In a separate bowl whisk together pumpkin, sugars, eggs, vanilla, and milk.
*Whisk dry into wet until combined.
*Fill each muffin liner with 1/3 cup batter.
*Bake 20 minutes.
*Pies will be puffy when you remove them from the oven and will sink as they cool.  Cool in the tin and then refrigerate before serving.
*Top with whipped cream or Cool Whip.

-C :)

Wednesday, September 19, 2012

Pumpkin Pie Spice

Fall is in the air here.  It has been blustery and cold this week, so I've been keeping warm with some time in the kitchen.  I have a fabulous recipe coming up for a fresh take on pumpkin pie but in order to make that I needed some pumpkin pie spice.  I can't even count the times that I have wanted to make a recipe but couldn't because I had no pumpkin pie spice.  Well, that's no longer going to stand in my way as I can now make my own.  Hooray!!

Pumpkin Pie Spice
(from Baking Bites)

1/4 cup cinnamon
2 tablespoons ginger
2 teaspoons cloves
1 teaspoon nutmeg
1/2 teaspoon cardamom

*Mix it all together and store in an airtight container.

I omitted the cloves because I don't like them and the cardamom because I don't have any.  This tasted so yummy in the recipe I used it in.  Baking Bites also has a recipe for Apple Pie Spice which I'm sure would be great also.

-C :)

Friday, September 7, 2012

Parmesan Garlic PullAparts

This recipe is one that I pieced together from a few different recipes I have seen online lately.  I made this for supper recently and my kids devoured it.  They raced to eat their main dish so that they could eat as many of these cheesy, garlicky bites as they could.  I love that this recipe comes together very quickly using the baking mix posted previously.

Photos by ME.


Parmesan Garlic PullAparts
  • 2 1/2 cups baking mix
  • scant 1 cup milk
  • 1/3 cup butter, melted
  • 1/3 cup Parmesan cheese
  • 2 teaspoons minced garlic
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
*Preheat oven to 350 degrees.  Grease two 9 inch baking pans.
*Pour melted butter into prepared pans.
*Mix baking mix and milk in a mixing bowl until a soft, slightly sticky dough forms.
*Shape dough into small balls (smaller than a golf ball).
*Mix together Parmesan cheese, garlic, oregano and basil in a bowl.
*Toss dough balls in Parmesan cheese mixture until well coated.
*Place dough balls in prepared pans in a single layer (there should be a little room around each ball for it to rise but not so much space that they won't touch when risen).
*Bake 20 to 25 minutes until golden brown on the bottom.


-C :)